Mini Appetizer Ground Beef Pies Recipes

MINIATURE MEAT PIES

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili sauce and soup mix; set aside. , In a large bowl, combine the flour, sesame seeds if desired, and salt. Cut in shortening and cheese until crumbly. Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. , Divide dough in half; roll out to 1/8-in. thickness. Cut with a lightly floured 2-1/2-in. round cutter. Place half of the circles 2 in. apart on ungreased baking sheets; top each with a rounded tablespoonful of beef mixture. Top with remaining circles. Moisten edges with water and press with a fork to seal. Cut a slit in the top of each. , Bake at 425° until golden brown, 12-16 minutes. Serve immediately., Freeze option: Freeze cooled pies in an airtight container for up to 3 months. Bake, from frozen, on an ungreased baking sheet at 425° until heated through, 14-16 minutes.

GROUND MEAT POCKET PIES

Steps:

• 1. Mix ground beef lightly with the grated onion. Shape in to a large a patty in a frying pan. Browwn6 minutes on each side, then break into small chunks.
• 2. Beat the egg slightly, stir in bread crumbs, catsup, Worcestershire sauce, salt and pepper. Drizzle over the meat. Cook stirring constantly, for about one minute. Set aside.
• 3. Make your 2 crust pie recipe...your own recipe. OR: I like the "CLASSIC CRISCO PIE CRUST" recipe on Just A Pinch! Never fails! Roll out 1/2 of crust recipe to a 12 inch square. Then cut into 4..six inch squares. Spoon about a 1/4 cup(or less) onto the center of each square. Fold over to make a pie. Press edges firmly with a fork to seal. Trim if needed. Repeat with remaining pastry and meat mixture. Repeat with the other half of dough.
• 4. Place pies on an ungreased cookie sheet .. or in pie pans. Bake in a hot oven at 400F for about 20 minutes. Till golden.
• 5. Serve warm or even cold if on a camping trip. Cold or warm.. they fit right in your pocket. Or do like we did on the farm, with home made pasties wrap warm patty's in foil and put on your head, under your hat.. the will stay warm for a lunch in the field!!
• 6. This picture is the left over scrap dough, that we bake tiny cinnamon rolls, for noshing right from the oven! YUMMY!! Waste not..Want not!....LOL

MINIATURE SHEPHERD'S PIES

Steps:

• Preheat oven to 400°. In a large skillet, cook beef, onion, celery and carrot over medium heat until beef is no longer pink; drain. Stir in flour, thyme, salt, nutmeg and pepper until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until sauce is thickened. Stir in peas; heat through. Set aside., Unfold puff pastry. Using a floured 2-1/4-in. round cutter, cut 12 circles from each sheet (save scraps for another use). Press circles onto the bottoms and up the sides of ungreased miniature muffin cups., Fill each with 1-1/2 teaspoons beef mixture; top or pipe with 1 tablespoon mashed potatoes. Bake 13-16 minutes or until heated through and potatoes are lightly browned. Serve warm.

MINI APPETIZER GROUND BEEF PIES

Steps:

• 1. Grease a mini muffin pan and heat oven to 375 degrees.
• 2. Saute the onion, and ground beef until beef is fully cooked. Drain and add the bell peppers, garlic and black pepper, set aside.
• 3. Make the pastry by blending the biscuit mix and the cornmeal with the butter until it is like fine crumbs. Add water tablespoon at a time until an easy to handle dough. Press into your mini muffin pan, mine only made about 18.
• 4. Fill with the hamburger mixture.
• 5. Whip the egg and milk/cream mixture with a fork until it is combined. Spoon into your hamburger filled pies and then top it off with the grated cheese.
• 6. Cook for about 20 minutes until a toothpick inserted comes out clean.

IMPOSSIBLY EASY MINI CHEESEBURGER PIES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese.
• In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.
• Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with garnishes.