Miniature Meat Pies
These cute little bites of flaky dough are stuffed with a delicious ground beef mixture.
[quicklook-recipe prep_time=”30 min” cook_time=”15 min” serves=”9″ details=”” ]
[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]
- 1 pound ground beef
- 1/2 cup chili sauce
[/ingredients-left]
[ingredients-right]
- 1 envelope onion soup mix
- 1/4 teaspoon salt
[/ingredients-right]
[/ingredients-list]
[ingredients-list title=”Dough Ingredients” serving_size=””]
[ingredients-left]
- 3 cups all-purpose flour
- 1 to 2 tablespoons sesame seeds, optional
- 1-1/4 teaspoons salt
- 1 cup shortening
[/ingredients-left]
[ingredients-right]
- 3/4 cup shredded cheddar cheese
- 3/4 cup evaporated milk
- 1 tablespoon cider vinegar
[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=”45 minutes”]
[step-item number=”1″ image_url=”” title=”” ]In a skillet, over medium heat, cook beef until no longer pink; drain. Stir in chili sauce, soup mix and salt; set aside.[/step-item]
[step-item number=”2″ image_url=”” title=”” ] In a bowl, combine flour, sesame seeds if desired and salt. Cut in shortening and cheese until crumbly. Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in half; roll out to 1/8-in. thickness. Cut with a 2-1/2-in. round cutter.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]Place half of the circles 2 in. apart on ungreased baking sheets. Top each with about 1-1/2 tablespoons of beef mixture; cover with remaining circles. Moisten edges with water and press with a fork to seal. Cut a slit in the top of each. Bake at 425°F for 12-16 minutes or until golden brown. Serve immediately; or cool, wrap and freeze for up to 3 months.[/step-item][/step-list-wrapper]
To use frozen meat pies: Place on an ungreased baking sheet. Bake at 425°F for 14-16 minutes or until heated through.