FRENCH MEAT AND VEGETABLE PIE
Some time ago, a co-worker brought a meat pie to lunch. The aroma was familiar-after one taste, I was amazed to discover it was the same pie my grandmother used to serve when I was a youngster! She shared the recipe, and I have been enjoying it ever since. -Rita Winterberger, Huson, Montana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a skillet, heat oil over medium heat. Saute onion until tender, 1-2 minutes. Remove and set aside. Brown beef and pork together until no longer pink; drain. Combine onion, meat, potatoes, vegetables and seasonings. , On a lightly floured surface, roll one half of dough to a 1/8-in.- thick circle; transfer to a 9-in. pie plate. Trim even with rim. Roll remaining dough to a 1/8-in.-thick circle. Fill crust with meat mixture. Place crust over filling; trim, seal and flute edges. Cut slits in top. If desired, brush with egg. , Bake until golden brown, 30-35 minutes.
Nutrition Facts : Calories 531 calories, Fat 32g fat (12g saturated fat), Cholesterol 103mg cholesterol, Sodium 724mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.
CAJUN MEAT PIE OR PASTIES (SEASONED PORK, BEEF & VEGETABLES)
Make and share this Cajun Meat Pie or Pasties (Seasoned Pork, Beef & Vegetables) recipe from Food.com.
Provided by littleturtle
Categories Savory Pies
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 27
Steps:
- Combine sugar, butter, and salt in a food processor or with an electric mixer, beating at high speed just until mixture is creamy (about 30 seconds).
- Add the egg, vanilla, and milk and beat until blended.
- Add 1 1/3 cups flour and beat just until blended (do NOT overmix).
- With floured hands, shape the dough into a round, flat patty.
- Lightly dust with flour, cover, and let sit for at least 1 hour before rolling out (will keep for several days).
- In a large skillet, melt the margarine over high heat; saute the onions and celery until wilted, stirring occasionally (about 4 minutes).
- Reduce heat to medium and add the pork, garlic, and seasonings.
- Cook for 4 minutes, stirring often; breaking up any large chunks and scraping the bottom of the pan (lower the heat if the onions start to turn dark brown).
- Add the beef and mix thoroughly.
- Lower the heat and let simmer for 5 minutes, stirring often.
- Mix in the potatoes and the stock.
- Cook for 10 minutes over med-low heat, stirring often.
- Strain the mixture very well and let cool at least 15 minutes before filling the pie shell.
- On a lightly floured surface with a floured rolling pin, roll out the dough to fit a 1.5" deep/8" round cake pan (dough should be 1/4" thick) or divide dough into 4 equal parts and then roll each out to 1/8" thickness.
- If making one large pie, grease and flour the cake pan and fit the dough inside, firmly pressing the bottom and the sides; trim the edges even with the top of the pan.
- Refrigerate dough for 15 minutes.
- Arrange pie weights or dried beans evenly on top of the dough, and bake at 350F for 20 minutes.
- Remove weights and bake just until the crust on the bottom part looks dry (15 minutes).
- Let cool for 5 minutes.
- In a small bowl, mix the ingredients listed under topping until smooth and thoroughly blended.
- Spoon the meat filling into the pie crust and spread the cheese topping evenly over the filling, being careful not to mix the two.
- Bake at 350F until the crust is golden brown (40-45 minutes).
- Let cool 10 minutes before serving.
- If making individual pies, place a plate upside down on each section of dough and trim around the edge to make it perfectly round.
- Place 1/4 of the filling to one side of the circle and spread the filling evenly over that half to within 1/2" of the edge.
- Fold the circle in half over the filling and seal by pressing the edge with a fork.
- Trim the edge to 1/4".
- In a deep pan or deep fryer, heat at least 2 inches of oil to 350°F.
- Hold the pies under the surface and cook until a rich golden-brown (1 1/2-2 minutes), then drain on a paper towel.
- Serve immediately.
VEGETABLE CORNISH PASTIES
A meatless version of a traditional favorite.
Provided by Viv Bearpark
Categories World Cuisine Recipes European UK and Ireland English
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
- Place a large skillet over medium heat. Add butter or margarine and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
- In a small bowl, dissolve yeast extract in milk. Whisk in 1 egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
- Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
- Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.
Nutrition Facts : Calories 687.1 calories, Carbohydrate 55.4 g, Cholesterol 154.5 mg, Fat 44.7 g, Fiber 4.5 g, Protein 17.4 g, SaturatedFat 17.4 g, Sodium 859.2 mg, Sugar 5.1 g
CAJUN BEEF CASSEROLE
Your little ones who refuse to eat veggies won't complain one bit when you bring this cheesy casserole with a cornbread crust to the table. For picky eaters, try using less Cajun seasoning. -Kelly Ciepluch, Kenosha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Prepare cornbread batter according to package directions. Spread into a greased 11x7-in. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Add tomatoes, vegetables, tomato paste and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over batter. Sprinkle with cheese., Bake, uncovered, until golden brown, 25-30 minutes. Sprinkle with onions., Freeze option: Omit onion topping. Cool baked casserole; wrap and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°; bake as directed, increasing time as necessary for a thermometer inserted in center to read 165°. Sprinkle cooked casserole with onions.
Nutrition Facts : Calories 449 calories, Fat 19g fat (9g saturated fat), Cholesterol 111mg cholesterol, Sodium 916mg sodium, Carbohydrate 46g carbohydrate (16g sugars, Fiber 6g fiber), Protein 25g protein.
BEEF AND POTATO PASTIES
The Cornish pasty, a meat-filled hand pie (rhymes with "nasty," not "hasty"), was brought to northern Michigan by English immigrants, who ate it for lunch as they worked in the mines. For good reason-it's portable, fortifying food with straightforward flavor. A pasty-eating tradition remains in the region; they're nowadays typically served with butter and ketchup.
Provided by Sam Worley
Categories Pastry Beef Potato Michigan Bake
Yield Makes 4
Number Of Ingredients 9
Steps:
- Mix 2 1/2 cups flour and 1 tsp. salt in a large bowl. Cut 10 Tbsp. butter into cubes (it doesn't have to be particularly cold, just firm enough to cut into pieces). Work butter into flour with your fingertips until mixture resembles breadcrumbs. Pour 3/4 cup boiling water over and mix with a wooden spoon. Knead with your hands until dough just starts to form.
- Turn out onto a clean work surface and knead until dough forms, about 20 seconds; roll into a ball. Divide into 4 portions, shape into rounds, and chill until ready to use.
- Preheat oven to 375°F. Mix beef, potato, onion, pepper, and 1 tsp. salt in a large bowl.
- Roll out each round to a 9"-diameter circle on a lightly floured work surface. Arrange a heaping 3/4 cup filling over 1 half of each circle, leaving a 1" border between filling and edge of circle. Cut remaining 1/2 Tbsp. butter into 4 pieces; place on each mound of filling. Pull bottom half of dough over filling; crimp with your fingers to seal. (Alternately, use a fork to seal.)
- Beat egg and a pinch of salt in a small bowl. Using a pastry brush, brush each pasty with egg wash. Cut a couple small slits in top of pasty. Transfer to a parchment-lined rimmed baking sheet and bake until golden brown and bubbling, 45-60 minutes. Serve with butter and ketchup, if desired.
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