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Miniature Meat Pies

I make these handheld pies in advance, keep them in the freezer, then bake them the day of the party. They are always a hit at tailgate and potlucks. —Gayle Lewis, Yucaipa, California
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    about 1-1/2 dozen

Ingredients

  • 1 pound ground beef
  • 1/2 cup chili sauce
  • 2 tablespoons onion soup mix
  • DOUGH:
  • 3 cups all-purpose flour
  • 1 to 2 tablespoons sesame seeds, optional
  • 1 teaspoon salt
  • 1 cup shortening
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup evaporated milk
  • 1 tablespoon cider vinegar

Directions

  • 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.
Nutrition Facts
2 meat pies: 508 calories, 30g fat (10g saturated fat), 41mg cholesterol, 983mg sodium, 40g carbohydrate (6g sugars, 1g fiber), 17g protein.
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