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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (209g) Recipe makes 6 servings |
||
| Calories 427 | ||
| Calories from Fat 254 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.3g | 43% | |
| Saturated Fat 8.5g | 42% | |
| Monounsaturated Fat 14.8g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.7g | ||
| Cholesterol 51mg | 17% | |
| Sodium 693mg | 28% | |
| Potassium 471mg | 13% | |
| Total Carbohydrate 25.4g | 8% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 4.5g | ||
| Protein 17.8g | 35% | |
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Meat Pies
By: Ed&Theresa
Feb 14, 2007
Entry in RSC #9
SERVES 6
Ingredients
- 2 teaspoons olive oil, divided
- 1 small white onion (diced)
- 1 medium carrot (diced)
- 1 lb ground beef
- 1 (14 1/2 ounce) can whole tomatoes with juice, diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon sugar
- 1/8 teaspoon cinnamon
- 8 1/2 ounces puff pastry (1 sheet)
Directions
1
In a medium skillet, add 1 tsp olive oil, onions and carrots, saute for 2 minutes.2
Add ground beef; cook on medium heat for 5 minutes.3
Add tomatoes,juice,salt,pepper,sugar and cinnamon to beef mixture, stir, simmer for 30 minutes.4
Cut puff pastry sheet into six squares.5
Roll each square into 6 inch square.6
Spoon mixture into each square; fold and seal.7
Brush the other 1 tsp olive oil on the meat pies.8
Bake 12-15 minutes or until golden brown at 400 degrees Fahrenheit.
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- Course > Lunch/Snacks
- Course > Main Dish > Savory Pies
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Meat > Beef > Ground Beef
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: Ashur's mom
On Nov 3, 2007
We absolutely LOVED these! It was quick, easy, and tasted sooooo great. I added some chopped celery and some mushrooms to it just to get in some extra veggies. I served it with some mashed potato's and a salad and the family couldn't get enough. It has already been requested to have again!
From: evelyn/athens
On Mar 17, 2007
These were certainly tasty pies and we enjoyed them with soup and salad for dinner, but they lacked the !Wow! factor that I'm looking for to give a higher star count. Much as I enjoyed the pies - I kept wanting to add a little something more and I really noticed that when I was eating them - that's when I thought mushrooms and some fresh peppers. I would really suggest you cool the meat mixture down substantially before filling the pastry squares. The hot mixture started to sog into the puff pastry and the bottom never puffed up or crisped properly. I tried a second batch a while later (with a much cooler meat mixture) and that worked fine. This is a very adaptable recipe with the potential of interesting flavour variations. Good luck in the contest, chef!
From: Mini Chef Ty
On Mar 29, 2007
I like these pies a lot! The stuff on the inside is my favorite! I ate some of the tomatoes but not all of them because I don't like tomatoes that much. Thank you Chef!
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