1. Mexicali Meat Pie
Makes 6 servings
Ingredients
- 6 bacon slices
- 1 cup all-purpose flour
- 6 tbs. plain white cornmeal
- 1/3 cup cold bacon drippings
- 4 tbs. cold water
- 1 lb. ground beef
- 1 cup canned whole kernel corn, drained
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped onion
- 1/2 tsp. dried oregano
- 1/2 tsp. chili powder
- 1 tsp. salt
- 1/8 tsp. black pepper
- 8 oz. can tomato sauce
- 1 beaten egg
- 1/4 cup whole milk
- 1/2 tsp. dry mustard
- 1/2 tsp. Worcestershire sauce
- 1 1/2 cups shredded cheddar cheese
- 4 pimento stuffed olives, sliced
Directions
In a skillet over medium heat, add the bacon. Cook for 8 min or until the bacon is browned and crisp. Remove from the heat. Drain the bacon on paper towels. Break the bacon into bite size pieces. In a bowl, add the all-purpose flour and 2 tablespoons cornmeal. Stir until combined.
Add the cold bacon drippings to the bowl. Using a fork, cut the drippings into the dry ingredients until you have coarse crumbs. While constantly stirring, slowly add the water. Stir until combined and the dough is firm enough to hold together.
Lightly flour your work surface. Form the dough into a ball and place on your work surface. Roll to an 11″ circle. Put the dough in a 9″ pie pan. Trim & flute the edges as desired. In a skillet over medium heat, add the ground beef. Stir frequently to break the meat into crumbles as it cooks. Cook for 8 minutes or until the ground beef is well browned and no longer pink. Drain off the excess grease.
Add the corn, green bell pepper, onion, oregano, chili powder, 4 tablespoons cornmeal, 1/2 teaspoon salt, black pepper and tomato sauce. Stir until well combined and cook until hot. Remove from the heat and spoon into the pie crust.
In a bowl, add the egg, milk, dry mustard, Worcestershire sauce, 1/2 teaspoon salt and cheddar cheese. Stir until combined and spread over the beef filling. Preheat the oven to 425°. Bake for 25 minutes. Place the bacon and olives over the top. Bake for 5 minutes or until the pie is hot and the crust golden brown. Take it off from the pan and let the pie rest for 12 min before serving.
2. Beefy Onion Pie
Makes 6 servings
Ingredients
- 2 cups plus 2 tbs. all-purpose flour
- 1 3/4 tsp. salt
- 2/3 cup vegetable shortening
- 8 tbs. cold water
- 1 1/2 cups thinly sliced onion
- 1/4 cup chopped green bell pepper
- 1/4 cup unsalted butter
- 2 cups chopped cooked beef
- 1 cup sour cream
- 1/8 tsp. black pepper
- 1 beaten egg
- 2 tbs. minced fresh parsley
- 2 tbs. chopped red pimento
Directions
In a mixing bowl, add 2 cups all-purpose flour and 1 teaspoon salt. Stir until com-bined. Add the vegetable shortening to the bowl. Using a fork, cut the shortening into the dry ingredients until you have coarse crumbs. Sprinkle 6 tablespoons water over the flour. Put with a fork until a dough forms. Add the remaining water if needed to make a dough. Shape the dough into a ball. Divide the dough into 5 equal portions.
Lightly flour your work surface and place the dough on your surface. Roll each piece to an 11″ circle. Place one crust in a 9″ pie pan. Trim the edges from the crust. Prick the bottom and sides of the crust with a fork. Preheat the oven to 350°. Bake for 10 minutes and remove from the oven.
In a skillet over medium heat, add the onion, green bell pepper and butter. Sauté for 5 minutes. Add the beef and stir until combined. Remove from the heat. In a small bowl, add the sour cream, 2 tablespoons all-purpose flour, 3/4 teaspoon salt, black pep-per, egg, parsley and red pimento. Stir until combined and add to the skillet. Stir until combined and spoon into the pie crust.
Preheat the oven to 375°. Place the remaining pie crust over the top of the pie. Trim & flute the edges as desired. With a knife, cut several small slits in the top of the pie. Bake for 40 minutes or until the filling is bubbly and the crust golden brown. Remove from the oven and let the pie rest for 5 minutes before serving.
3. Onion Meat Pie
Makes 4 servings
Ingredients
- 2 cups diced cooked beef (steak or roast)
- 10 oz. pkg. frozen mixed vegetables
- 10 oz. can condensed
- French onion soup
- 2 tbs. all-purpose flour
- 1/2 cup water
- 3 cups prepared mashed potatoes
- Paprika to taste
- 3 tbs. unsalted butter
Directions
Preheat the oven to 350°. Add the beef and mixed vegetables to a 2 quart casserole dish. Stir until combined. In a sauce pan over medium heat, add the French onion soup. Do not add water to the soup. Cook until the soup is hot.
In a big bowl, add the all-purpose corn flour and water. Stir until combined and add to the soup. Stir constantly and cook until the soup thickens. Remove from the heat and pour over the steak and vegetables in the dish. Spread the mashed potatoes over the top of the pie. Sprinkle paprika to taste over the potatoes.
Cut the butter into small pieces and place over the potatoes. Bake for 30 minutes or until the filling is bubbly and the potatoes browned. Remove from the oven and let the pie rest for 5 minutes before serving.
4. Gold Nugget Meat Pie
Makes 6 servings
Ingredients
- 1 cup soft breadcrumbs
- 1/2 cup whole milk
- 12 oz. ground sirloin
- 1 beaten egg
- 2 tbs. grated onion
- 2 tsp. salt
- 1 tbs. Worcestershire sauce
- 3 tbs. ketchup
- 1/4 cup chopped onion
- 2 tbs. unsalted butter
- 15 oz. can whole kernel corn, drained
- 1 cup canned tomatoes, drained
- 1/2 tsp. dried basil
Directions
In a bowl, add the corn and breadcrumbs and milk. Let the breadcrumbs sit for 5 minutes. Add the ground sirloin, egg, grated onion, 1 teaspoon salt, Worcestershire sauce and ketchup. Use your hands mix until combined.
Spray an 8″ square baking pan with nonstick cooking spray. Press the meat in the bottom and sides of the pan to form a crust. Preheat the oven to 350°. Bake for 30 minutes or until browned and the ground beef is no longer pink. Drain off any excess grease. In a skillet over medium heat, add the chopped onion and butter. Sauté for 7 minutes or until the onion is golden brown. Add the corn, tomatoes and basil to the skillet. Mix until combined and cook for 12 min.
Remove from the heat and spoon in the meat crust. Bake for 10 minutes. Remove from the oven and let the pie rest for 5 minutes before serving.
5. Steak & Onion Pie
Makes 4 servings
Ingredients
- 1 cup sliced onions
- 1/4 cup vegetable shortening
- 1 lb. round steak
- 1 1/4 cups all-purpose flour
- 2 1/2 tsp. salt
- 1/8 tsp. paprika Pinch of ground ginger
- Pinch of ground allspice
- 2 1/2 cups boiling water
- 2 cups diced potatoes
- 1/3 cup vegetable shortening
- 1 beaten egg
Directions
In a skillet over medium heat, add the onions and 1/4 cup vegetable shortening. Saute for 6 minutes. Remove the onions from the skillet and drain on paper towels. Cut the steak into bite size pieces and add to a bowl. Sprinkle 1/4 cup all-purpose flour, 2 teaspoons salt, paprika, ginger and allspice over the steak. Toss until the steak is coated in the flour and seasonings. Add the steak to the skillet. Sauté for 11 min or until well browned. Add the water to the skillet. Place a lid on the skillet. Stir occasionally and simmer for 1 hour or until the steak is tender.
Add the potatoes to the skillet. Stir until combined and cook for 12 minutes or until the potatoes are tender. Remove from the heat. Preheat the oven to 450°. Spray a 2 quart round casserole dish with nonstick cooking spray. Spoon the steak filling into the pan. In a bowl, add 1 cup all-purpose flour and 1/2 teaspoon salt. Stir until combined. Add 1/3 cup vegetable shortening to the bowl. Using a fork, cut the shortening into the dry ingredients until you have coarse crumbs.
Add the egg and stir until combined and a dough forms. Lightly flour your work surface and place the dough on your surface. Roll the dough large enough to cover the top of the casserole dish. Place the crust over the filling and adhere the crust to the sides of the dish. Cut several small slits in the crust using a knife. Bake it for 31 min or until golden brown. Remove from the oven and let the pie rest for 5 minutes before serving.
6. Italian Beef Pie
Makes 4 servings
Ingredients
- 1 cup chopped onion
- 2 tbs. chopped fresh parsley
- 3 tbs. vegetable oil
- 3 tbs. all-purpose flour
- 1 1/4 cups water
- 1/4 cup tomato paste
- 2 cups diced cooked beef (leftover roast or steak)
- 1/2 cup sliced pimento stuffed olives
- 1/2 cup chopped canned or fresh mushrooms
- 1 tsp. salt
- 2 refrigerated pie crust, 9″ size
- 1 tbs. heavy cream
Directions
Preheat the oven to 350°. In a skillet over medium heat, add the onion, parsley and vegetable oil. Sauté for 5 minutes. Sprinkle the all-purpose flour over the onions. Stir constantly and cook for 1 minute. Add the water and tomato paste to the skillet. Reduce the heat to low. Stir constantly and cook until the sauce is smooth and thick.
Remove from the heat. Add the roast beef, olives, mushrooms and salt to the skillet. Stir until combined and let cool for 20 minutes. Line a shallow 1 quart casserole dish with one pie crust. Spoon the beef filling into the crust. Place the remaining crust over the top Trim & flute the edges as desired.
Cut a couple small slits in the top crust with a big knife. Brush the heavy cream over the crust. Bake for 45-55 minutes or until golden brown. Take Off from the oven and let the pie rest it for 5 min before cutting.
7. Cornbread Beef Pie
Makes 6 servings
Ingredients
- 1 lb. ground beef
- 1 cup chopped onion
- 10 oz. can condensed tomato soup
- 2 cups water
- 1 1/2 tsp. salt
- 3/4 tsp. black pepper
- 1 tbs. chili powder
- 1 cup canned whole kernel corn, drained
- 1/2 cup chopped green bell pepper
- 3/4 cup plain yellow cornmeal
- 1 tbs. granulated sugar
- 1 tbs. all-purpose flour
- 1 1/2 tsp. baking powder
- 1 beaten egg
- 1/2 cup whole milk
- 1 tbs. melted bacon drippings
Directions
In an oven proof skillet over medium heat, add the ground beef and onion. Stir sometimes to break the meat to crumbles as it cooks. Cook for 8 minutes or until the ground beef is well browned and no longer pink. Drain off the excess grease. Add the tomato soup, water, 1 teaspoon salt, black pepper, chili powder, corn and green bell pepper. Stir until combined. Stir occasionally and cook for 14 min.
Remove from the heat. In a bowl, add the cornmeal, granulated sugar, all-purpose flour, 1/2 teaspoon salt and baking powder. Stir until combined. Add the egg, milk and bacon drippings. Stir until combined. Spread the batter over the filling in the skillet. Preheat the oven to 350°. Bake for 20 minutes or until the cornbread is firm and golden brown. Remove from the oven and serve.
8. Cheese Crusted Beef & Vegetable Pie
Makes 4-6 servings
Ingredients
- 1 lb. ground beef
- 1/4 cup chopped onion
- 1/4 cup vegetable shortening
- 1 1/8 cups all-purpose flour
- 1 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 cups canned diced tomatoes, drained
- 1 cup diced cooked carrots
- 1 cup diced cooked potatoes
- 1 tsp. Worcestershire sauce
- 1 1/2 tsp. baking powder
- 1/2 tsp. dry mustard
- 1/4 cup grated sharp cheddar cheese
- 1/2 cup whole milk
Directions
In a skillet over medium heat, add the ground beef, onion and 1/8 cup vegetable shortening. Mix well to break the ground beef in crumbles as it cooks. Cook for 8 min or until the ground beef is well browned and no longer pink. If the ground beef is very greasy, pour off all but 2 tablespoons pan drippings.
Add 2 tablespoons all-purpose flour to the skillet. Stir constantly and cook for 1 minute. Add 1 teaspoon salt, black pepper, tomatoes, carrots, potatoes and Worcestershire sauce. Stir constantly and cook until the filling thickens. Remove from the heat. Spray a 2 quart casserole dish with nonstick cooking spray. Spoon the filling into the casserole. In a mixing bowl, add the remaining all-purpose flour, baking powder, 1/2 teaspoon salt and dry mustard.
Stir until combined. Add 1/8 cup vegetable shortening and cheddar cheese to the bowl. Using a fork, cut the shortening and cheese into the dry ingredients until you have coarse crumbs. Add the milk to the bowl. Stir with a fork until combined. Spread the batter over the filling. Preheat the oven to 425°. Bake for 77-21 min or until golden brown. Remove from the oven and serve.
