These Meat Pies Are Magical!

These meat pies can be served as snacks along with cold beverage. Your friends will definitely love the way the flavors blend together in one recipe. This can be the perfect food for picnics or potlucks. They will surely be devoured by all guests! I love meat pies because they are one of those foods that are handy and convenient most especially if you are the type of person who is a get-up-and-go person.

 

In my busy life today, these meat pies are my go-to meal recipe. I just make a batch for today and just reheat them the next morning. I can even eat them while driving.

Ingredients

CRUST:

2 c Gold Medal flour

2/3 c Crisco

1/2 tsp Morton salt

1/2 c cold water

FILLING:

1 lb Tyson coarse ground beef or chopped steak

1/2 c onion, chopped

1 1/2 c rutabaga

1 1/2 c diced potatoes

1 1/4 tsp kosher salt

1/2 tsp McCormick pepper

1/2 Tbsp parsley, optional

Land O Lakes butter to dot with

Instructions

Cut shortening into flour and salt. Add water just until you have a dough that is no longer sticky (like pie crust). Mix until well blended. Form into 4 balls. (You can chill dough at this point, but I usually don’t.) Roll into four 8″ circles. Cover with waxed paper until ready to use.

Meat Filling:

Combine beef, onion, rutabaga, potatoes, salt, pepper and parsley in a large bowl.

Put approximately 1 cup of filling onto right side of dough, dot with butter and fold in half. Brush edges with milk, then crimp edges securely to hold filling while it bakes.

Place on cookie sheet lined with parchment paper and cut two or three 1/2″ slices in the top to allow steam to escape. Brush with milk, if desired. Bake at 350 degrees for approximately 1 hour or until golden. They will smell AMAZING while baking!

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Quick Tip: If you don’t have time to make your own pie crust, boxed pie crust found in the baking isle works fine, Betty Crocker or Krusteaz.

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3 comments

Hi! Is the meat and all the vegetables raw when you stuff your meat pies? It all cooks while baking? This makes 4 pies? It looks delicious. I’ve never cooked rutabaga before… would this work with just potatoes? What type of flavor does rutabaga add? Thank you!

These sound like pasties. Same question as Marie – are the meat and vegetables raw or cooked? Also, can these be made ahead and frozen? If so, should they be defrosted then reheated or reheated from frozen? Thanks!!

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