I’ve always enjoyed whipping up meat pies for when company comes. It’s relatively easy and can be timesaving, provided you have the crust made ahead of time. Served with a side salad, it’s a perfect, hearty meal.
History of Meat Pies
- Meat pies are made with a variety of meats including beef, pork, chicken, veal, and spices
- Usually made with a pie crust
- Meat pie has been dated as far back as 9500 BC
- A common dish in medieval times
- Meat pies became popular in America in the 1800s
Canadian Meat Pie
- 2 lbs ground pork
- ½ lb ground beef
- 1 cup peeled, grated potatoes
- ½ cup onion, chopped
- 2 garlic cloves, minced
- ½ tsp salt
- 1 tsp pepper
- ¼ tsp savory
- ¼ cup water
- ¼ cup Bisquick
- 2 eggs
- 2 cups Bisquick
- 2 cups butter
- 1 egg, beaten
- ½ tsp vinegar
- 3 tbsp cold water
- In a skillet, cook two pounds of ground pork, one-half pound of ground beef, one cup of peeled, grated potatoes, and one-half cup of chopped onion. Drain any excess liquid.
- Add two minced garlic cloves, one-half teaspoon of salt, one teaspoon of pepper, one-quarter teaspoon of savory, and one-quarter cup of water. Mix well and bring to a boil.
- Remove from heat and let cool for ten minutes.
- Sprinkle the one-quarter cup of Bisquick evenly over the top of the meat mixture and mix well.
- Add two eggs and stir until well combined.
- Prepare the pie crust
- Place two cups of Bisquick in a mixing bowl. Cut in two cups of butter with a pastry blender until crumbly.
- In a small bowl, beat one egg, one-half teaspoon of vinegar, and three tablespoons of water.
- Combine all ingredients together and mix well.
- Shape the dough into a ball and divide it into two even pieces.
- Wrap each piece in plastic wrap and refrigerate for at least one hour.
- Preheat the oven to three hundred and fifty degrees. Grease a pie pan and set it aside.
- Remove the dough from the refrigerator and roll each piece out to be used for the meat pie.
- Place one piece of rolled-out dough into the prepared pie pan.
- Pour the meat mixture into the bottom of the pie dough.
- Place the remaining piece of pie dough over the top and crimp the edges together.
- Poke a few holes into the top of the dough using a fork to vent.
- Bake for approximately 45 minutes. Enjoy!
Cheesy Beef Pie
- 4 eggs
- 2 tbsp Bisquick
- 2 tsp garlic powder
- 2 tsp onion powder
- ½ tsp cayenne pepper
- 8 oz tomato sauce
- 2 lbs ground beef
- 3 cups grated cheddar cheese
- 3 cups Bisquick
- 1 cup butter (cold and cubed)
- ½ cup cold water
- In a skillet, cook two pounds of ground beef. Remove from heat and drain excess grease.
- In a mixing bowl, beat four eggs. Stir in two tablespoons of Bisquick, two teaspoons of garlic powder, two teaspoons of onion powder, one-half teaspoon of cayenne pepper, and eight ounces of tomato paste.
- Add the ground beef and mix until well combined. Fold in half of the shredded cheddar cheese. Set aside and prepare the crust.
- Place three cups of Bisquick in a mixing bowl. Cut in one cup of butter using a pastry blender until crumbly.
- Add one-half cup of cold water a little at a time until the mixture forms a dough.
- Shape into a ball, wrap with plastic wrap and refrigerate for an hour.
- Preheat the oven to three hundred and fifty degrees. Grease a pie pan and set it aside while preparing the dough.
- Remove the dough from the refrigerator and divide into two equal portions. Roll each one out to be used for the meat pie.
- Place one of the rolled-out pieces into the prepared pie pan. Transfer the meat mixture to the pie dough, and sprinkle evenly with the remaining cheddar cheese.
- Cover with the top piece of pie dough and crimp the edges. Poke a few holes in the top to vent using a fork.
- Bake for approximately forty-five minutes to one hour.
Open-Faced Meat Pie Patties
- 4 cups Bisquick
- ⅔ cup sour cream
- ⅔ cup olive oil
- 1 package instant yeast
- 1 tsp sugar
- ¼ cup warm water
- 1 pound ground beef
- 2 tbsp Bisquick
- 3 tomatoes, chopped
- 1 green bell pepper, chopped
- 2 tbsp tomato paste
- 2 tbsp lime juice
- 1 tsp allspice
- 1 tsp pepper
- 1 tsp salt
- In a large mixing bowl, combine four cups of Bisquick, two-thirds of a cup of sour cream, and two-thirds of a cup of olive oil.
- In a separate small bowl, mix one package of instant yeast, one teaspoon of sugar, and one-quarter cup of warm water.
- Pour the yeast into the Bisquick mixture and stir until it resembles a dough-like consistency.
- Shape the dough into a round shape and let rise for an hour in a covered and lightly greased bowl.
- Prepare the meat filling.
- In a skillet, cook the ground beef until done.
- Drain any excess liquid.
- Add three chopped tomatoes, one green bell pepper, two tablespoons of tomato paste, two tablespoons of lime juice, one teaspoon of allspice, and the salt and pepper. Mix all ingredients well.
- Preheat the oven to three hundred and fifty degrees and grease a baking sheet.
- Punch down the dough using your fist and roll it into equal-sized dough balls. You should have enough to make twenty to twenty-five. Place the dough balls onto the prepared pan and flatten each one using your fingers.
- Place a scoop of the meat mixture into the center of each flattened dough piece and disperse it evenly with a spoon. Leave a little of the crust exposed, much like a pizza.
- Let sit for thirty to forty-five minutes and bake for ten minutes.
When preparing meat pies, I typically make enough for two to three extra pies. These freeze well and are great for nights in which you don’t feel like cooking. Simply take one out of the freezer, thaw, and heat.