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Meat Pies Recipe

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Meat Pies image
Pawpaw and Grandma Totsy

 

This recipe for Meat Pies, by , is from The Fatum/Nolan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lisa Nolan

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
1 pound ground beef
1 pound hot ground sausage
1 large onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
3 cloves garlic, minced
water
2 envelopes of brown gravy

Pastry:
4 cups flour
1 T salt
1 T baking powder
1 cup crisco
2 eggs
1/2 c milk
1/2 c buttermilk

Peanut oil (or other frying oil)

Directions:
Directions:
To make the filling:

Saute beef and sausage until it loses its color. Add chopped veggies and cook for a few minutes until veggies are semi soft. Add water to cover the meat. Bring to a boil and add gravy mix. Cover and cook for an hour on low. Let cool




Pastry:

Blend flour, salt, baking powder and crisco with pastry cutter until shortening is blended in.
Make well in middle of flour mixture.
Beat eggs. Add eggs, milk and butter milk to center (well) of flour mixture and stir until forms soft dough. If you need more milk, add buttermilk.
Pinch off golf ball size piece of dough. Roll it out thin and place in tart cutter. Put a spoonful of meat on dough. Fold over and seal edges. Place on cookie sheet and cover with towel.
Continue making pies until all meat is used up. You may have to make another recipe of dough to use all of the meat.

Heat oil. Once hot - fry meat pies in oil until light brown (make sure edges of pies are sealed so they don't open up in the oil). Drain on paper towels. Freeze until ready to eat.

To reheat, put in oven at 350 for 30 minutes.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
several hours
Personal Notes:
Personal Notes:
I usually make the filling a day or two before I am going to make the pies. It allows the meat to cool and doesn't keep me in the kitchen tooo long on pie making day. It is a process, but you will REALLY enjoy the results.

My grandmother - Grandma Totsy - always had these at her house when we would visit. They are a labor of love, but beloved by the entire O'Shea family.

It is a great group project. I usually do a few batches of meat so that I can make enough pies for the year. I freeze them and enjoy them whenever we want.

 

 

 

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