Homespun Meat Pie Recipes

Steps:

• In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently., Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture. , Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil., Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, mash, and set aside.
• Meanwhile, crumble the ground beef and pork into a large saucepan, and add the garlic, onion and water. Season with mustard powder, thyme, cloves and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. Remove from the heat, and mix in the mashed potato.
• Place one of the pie crusts into a 9 inch pie plate. Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Crimp around the edges using the tines of the fork, and remove any excess dough. Cover the edges of the pie crust with aluminum foil.
• Bake for 25 minutes in the preheated oven, or until the crust has browned. Serve by itself, or with a beef gravy.

Steps:

• Combine meat, mushrooms, egg, onion, bread, and seasonings: mix well.
• Press meat mixture onto bottom and sides of a 9" pie plate.
• Bake at 400* for 15 minMash potatoes with milk velvetta cheese, parsley, and salt.
• Remove meat shell from oven.
• reduce oven to 350*.
• Drain meat shell.
• Fill with potatoe mixture.
• Return to oven for 10 more minute.

Steps:

• Preheat the oven to 400 degrees F.
• Pie Crust: Mix flour and shortening. Add salt and cold water. Add all the cold water at once and mix delicately. Form a ball and refrigerate for 2 hours.
• Once dough is chilled, flour your worktop. Divide dough in half. Roll out 2 pie crusts. One should be slightly larger than the other, this will be your bottom crust.
• Meat Filling: Heat the oil in a large pot. Add the pork and onion and cook over medium-low heat for 45 minutes, stirring often. When pork is cooked remove fat from pan. Add grated potato, salt, pepper, and allspice, to taste. Stir well, and let mixture rest for 20 minutes.
• Preheat the oven to 400 degrees F. Butter the bottom of 9-inch pie plate. Place the bottom crust in the pie plate and poke several holes in the crust with a fork. Make sure an ample amount of crust spills over the edges of the pie plate. Fill the crust with the meat mixture. Level with a spatula. Wet edges of bottom crust and place top crust over meat mixture. Press top crust onto meat mixture to eliminate any air holes. Beat together the egg and the milk to make an egg wash. Pinch the crust edges together and brush the top crust with the egg wash.
• Bake for 10 minutes. Reduce heat to 350 degrees F and continue baking for 15 minutes or until crust is golden brown.
• Slice and serve hot or cold.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
• Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
• Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until the mixture resembles coarse crumbs. Add egg and water; toss lightly with a fork until dough forms a ball. Divide dough in half; wrap in plastic and refrigerate. , In a large skillet, cook beef, pork, onion and garlic over medium heat until meat is no longer pink; drain. Stir in seasonings; heat through. , On a floured surface, roll out one portion of dough. Line a 9-in. pie plate with bottom pastry. Spoon filling into crust. Roll out remaining dough to fit top of pie. Place over filling. Seal and flute edges. Brush pastry with milk; cut slits in top. , Bake at 375° for 30-35 minutes or until golden brown, covering edges loosely with foil if necessary. Let stand for 15 minutes before cutting.

Steps:

• Preheat oven to 400.
• Lightly oil a 9 x 13 casserole dish.
• Warm the oil in a large pot, add onions & garlic, cover and cook on medium heat for 10 to 12 min, stirring occasionally. Add the salt, thyme, marjoram, shrooms and mustard. Cook till the shrooms start to release their juices, about 5 minutes.
• Add the sweet potatoes, white potatoes, parsnips, black pepper and water, bring to a boil. Reduce heat, cover and simmer for 15 - 20 min, until the vegetables are tender. Stir the dissolved corn starch mixture into the simmering vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, corn, soy sauce and salt. Pour the vegetables into the prepared dish and set aside.
• In a mixing bowl, sift together flour, salt, baking powder and baking soda. In a separate bowl mix together the melted butter and buttermilk or yogurt. Combine the wet and dry ingredients in as few strokes as possible to make a soft dough. Drop the biscuit batter over the vegetables in the casserole dish in six equal mounds. Sprinkle the dill over the biscuits.
• Bake for 25 to 30 minutes or until a knife inserted into the center of a biscuit comes out clean. Serve immediately.