I made these meat pies from a recipe given on Youtube: Rosie Cooks.
Its an easy recipe made with Pillsbury Grand Biscuits. I am not a biscuit lover nor do I like many breads so for me, tho easy, I did not find it as tasty as expected. But that's just me. For those that like biscuits, I am sure these will be very tasty.
MEAT PIE INGREDIENTS
1 Tablespoon cooking oil
1 Lb. Ground Beef, the leaner the less fat to drain
1/4 Onion, cut in small pieces
1 Garlic Clove, Crushed
1 teaspoon Salt
1/4 teaspoon Red Pepper Flakes
1 Tablespoon Tomato Paste
1 Carrot, cubed small
1 Potato, cubed small
1 Tablespoon Flour
1 Can Pillsbury "Grand" Biscuits, makes 8 pies
In Skillet, add oil, cook the onions a little, add the crushed garlic.
Add Ground Beef, Seasonings, Tomato Paste.
Cook till beef is browned. Drain off the excess oil.
Add Vegetables. Stir together. Cook covered til vegs. are tender, about 10-12 mins.
Add Flour, stir together.
Remove mixture from the skillet and allow to cool.
Preheat your oven to 350 degrees F. while mixture is cooling.
On floured board, roll out each biscuit to about a 6"-6 1/2" circle using a rolling pin.
Spoon 1/8th of the mixture into the center. Roll it closed in the shape of a turnover. Press the edges together, then roll the edges closed tightly all along the edge. Score with a fork to be sure its sealed tightly.
Fork holes across the top of each pie 3 times to release moisture.
Bake on parchment-lined baking sheets, about 15-20 mins. til golden and you can smell the dough.
Brown the onions and beef adding the crushed garlic.
Drain off the excess oil.
You want to cube your potato and carrot very small so it will cook quickly.
The potatoes can be a hint larger than the carrots since they cook faster. Try to get them pretty much the same size if you can.
Here's what it should look like with veggies cooking.
Cover your skillet so the veggies cook faster and evenly.
Roll out each biscuit to about 6" to 6 1/2" circle.
Place 1/8th of your mixture in the center of the dough. Roll it up and close it along the edges.
It should look like a turnover.
Be sure to seal the edges, then roll the edges over a bit and then score with a fork to seal tightly or they may pop open while baking. You need a tight seal. Be sure to vent the tops with a fork.
Bake until they are golden and you can smell them baking, about 20 mins. more or less.
These are what they look like cut open. Filled with meat and veggies and tasting very good.
You can freeze these for later by wrapping in aluminum foil and placing in the freezer for up to a month.
Note: I did not have Tomato Paste so I added 2 Tablespoons of Classico Traditional Pizza Sauce which still gave it a nice flavor.
Enjoy.
