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Sausage and Beef Hand Pies

Meat-hand-pie-the-cheap-gourmetPersonally, I love meat pies because they contain an entire meal in flakey dough and can be consumed without utensils.

I'd never attempted making my own, simply because I don't have a great track record with dough. However, I found a recipe for Natchitoches Meat Pies at Food Network and felt I could pull it off. I adapted the recipe to suit my tastes and am happy to report the dough was light, flakey and crispy and very easy to make. 

The sausage and beef hand pies have become a favorite in our household. I've modified the recipe in various ways and used ground turkey and chicken, different types of beef, breakfast sausage and scrambled eggs, and even a vegetarian version. Let your imagination run and see what ingredients you can change to create your own version of meat pies. 

SAUSAGE AND BEEF HAND PIES
Yield: 12 individual pies
Prep Time: 1 hour
Cook Time: 2-3 minutes per batch of 3 pies

INGREDIENTS:

MEAT PIE FILLING:

1 Tablespoon Coconut Oil
1/3 lb Grassfed Ground Beef
1/4 lb Ground Sausage (we prefer Chorizo or Andouille)
1/4 cup Leek (or sweet onion), finely chopped
1/4 medium Bell Pepper (red or green), finely chopped
1 rib Celery, finely chopped
1 small Jalapeno (seeds removed), finely chopped
1 teaspoon Himalayan salt
1/2 teaspoon freshly ground Black Pepper
2-3 cloves Garlic, minced
1-1/2 teaspoon organic all-purpose Flour
1/2 cup Beef Stock (Kitchen Basics is our preferred choice)

MEAT PIE DOUGH:

1-1/2 cups organic all-purpose flour
3/4 teaspoon Himalayan salt
1/2 teaspoon Baking Powder
1/4 cup Crisco shortening
1 Egg
1/2 cup whole Milk
Vegetable or Peanut Oil for frying

MEAT FILLING DIRECTIONS:

Meat-pie-filling-the-cheap-gourmet1. Heat a large skillet over medium-high heat.
2. Add coconut oil and coat bottom of skillet.
3. Add ground beef and sausage and stir cook until browned; about 5 minutes.
4. Add the leek, bell pepper, celery, jalapeno, salt and pepper.
5. Stir and cook until vegetables are soft; about 6-7 minutes.
6. Add the garlic and cook for 2 minutes.Stir in flour and beef broth.
7. Bring to a boil and cook until thickened; about 1 minute.
8. Remove from heat and allow to cool completely.

PASTRY DOUGH DIRECTIONS:

  1. In a medium bowl, sift together flour, salt, and baking powder.
  2. Use a fork or pastry blender to cut shortening into flour mixture until it becomes coarse crumbs.
  3. In a small bowl, beat the egg and milk together. 
  4. Add egg mixture to flour mixture and stir until dough is pliable. 
  5. Form dough into a ball and flatten into a round disc.
  6. Pastry dough can be used immediately or wrapped tightly with plastic wrap and stored in refrigerator for up to 24 hours.

ASSEMBLY DIRECTIONS:

Meat-pie-dough-the-cheap-gourmet1. Cut dough into 12 equal pieces.
2. Lightly dust a cutting board or work surface with flour.
3. Flatten each piece into a 6-inch round disc; about 1/4-inch thick.
4. Place 2 tablespoons of meat mixture on one side of the dough. Fold in half and crimp edges with a fork to seal them.

COOKING DIRECTIONS:

1. In a deep fryer or large skillet, preheat oil to 375 degrees.
2. Carefully place 2 to 3 meat pies into the oil and fry until golden brown on both sides; about 3 minutes.
3. Using a slotted spoon, transfer pies to a baking sheet lined with paper towels to absorb grease.
4. Transfer to serving dish and enjoy.

 

 

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