Miniature Meat Pies

[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.

Originally Published in Reader's Digest