Name: Meat Pies
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 4 tablespoons olive oil; 4 russet potatoes; 1 onion; 4 cloves garlic; 1 tablespoon rosemary; 1 teaspoon salt; ½ teaspoons pepper; 1 pound ground beef; 2 tablespoons Worcestershire sauce; 4 tablespoons butter; 2 tablespoons corn starch; 2 cups water; 1 pie crust; ¼ cups milk

Instructions

Pie filling

Add 2 tablespoons of the olive oil to a large fry pan and place over medium heat
Place potatoes in pan and cook until just about soft
Add onions to the pan and cook until soft
Add garlic to the pan and cook until fragrant - just a minute or two
Remove potatoes, onions and garlic from the pan and set aside in a large bowl
Add ground beef, salt, pepper and rosemary to the pan and cook until browned
Remove ground beef from pan and add to the bowl with potatoes, onions and garlic

Be sure to leave behind any juices from the beef - if there isn't much, add the other 2 tablespoons of olive oil.
Add butter to the pan until melted
Using a whisk, stir in corn starch until a rue is formed
Add Worcestershire sauce
Raise heat on pan to high, add water and stir constantly to make a gravy
Once the gravy is thickened a bit, remove from heat.
Mix gravy into meat and potatoes bowl. Set aside to cool.

Fill the pies

Pre-heat oven to 425°F
Remove pie crust from refrigerator and rest for 10 minutes.
Roll out pie crust onto well-floured surface
Cut pie crust into either 5" circles or oblong shapes depending on the pie shapes you want
Spoon about 2-3 tablespoons of pie filling onto one side of the crust
Brush milk onto outer rim of crust
fold crust over filling and pinch closed all around

The milk will help keep the pie sealed. You can use a form to press down along the edge to help.
Line a baking sheet with parchment paper

You may need 2 baking sheets depending on the size of your pies. If you are using a rimmed baking sheet, turn it over and bake on the back. This will help air circulate to make sure the bottom of the pie is cooked.
Using a fork or sharp knife, poke 3-4 holes in the top of each pie
Generously brush milk over the top of each pie
Bake for 30-35 minutes
When crusts are golden brown, remove from over and let stand on baking sheets for 5 minutes
Remove from baking sheet and place on cooling rack to finish cooling - about 10 minutes.

Meat Pies

Description

Ingredients

Instructions

Pie filling

Add 2 tablespoons of the olive oil to a large fry pan and place over medium heat

Place potatoes in pan and cook until just about soft

Add onions to the pan and cook until soft

Add garlic to the pan and cook until fragrant - just a minute or two

Remove potatoes, onions and garlic from the pan and set aside in a large bowl

Add ground beef, salt, pepper and rosemary to the pan and cook until browned

Remove ground beef from pan and add to the bowl with potatoes, onions and garlic

Add butter to the pan until melted

Using a whisk, stir in corn starch until a rue is formed

Add Worcestershire sauce

Raise heat on pan to high, add water and stir constantly to make a gravy

Once the gravy is thickened a bit, remove from heat.

Mix gravy into meat and potatoes bowl. Set aside to cool.

Fill the pies

Pre-heat oven to 425°F

Remove pie crust from refrigerator and rest for 10 minutes.

Roll out pie crust onto well-floured surface

Cut pie crust into either 5" circles or oblong shapes depending on the pie shapes you want

Spoon about 2-3 tablespoons of pie filling onto one side of the crust

Brush milk onto outer rim of crust

fold crust over filling and pinch closed all around

Line a baking sheet with parchment paper

Using a fork or sharp knife, poke 3-4 holes in the top of each pie

Generously brush milk over the top of each pie

Bake for 30-35 minutes

When crusts are golden brown, remove from over and let stand on baking sheets for 5 minutes

Remove from baking sheet and place on cooling rack to finish cooling - about 10 minutes.