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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%
detailed view... how is this calculated?

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Meat Pies

Recipe #211563 | 1 hour | 10 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Ed&Theresa
Feb 14, 2007

Entry in RSC #9

SERVES 6 (change servings and units)

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.

Questions about this recipe?

Browse similar recipes by category

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: refugeemindy

On Jun 18, 2009

I guess I am just not into cinn. and sugar in my meat. Without those two things they would have been really good.

0 people found this review helpful

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From: Maine E Ack!

On Mar 31, 2009

With the addition of mushrooms and frozen peas, this was a wonderful meal!

0 people found this review helpful

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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!

14 people found this review helpful

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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!

3 people found this review helpful

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