Hand-Held Meat Pies

15 min prep

25 min cooking

Serves 18

Difficulty 3/5

This recipe is from Christine Conway of Edmonton, Alberta, a winner of the Family Favourite Recipe Contest held in celebration of the 50th year of Canada Beef. These meat pies–for which the British are famous–remind Christine of her childhood in the UK and watching her mum make them. While her mom made pastry from scratch, Christine likes the ease of using frozen puff pastry while still making great tasting pies filled with ground beef.

1. Whisk egg with milk in a small bowl until blended. Set aside. 2. Heat oil over medium-high heat in a nonstick skillet. Add beef, onion and garlic; cook, stirring often and using back of spoon to break up meat into small chunks, for 8 to 10 minutes or until browned and thoroughly cooked. Remove from heat. Drain, if necessary. 3. Dissolve beef bouillon in boiling water in a small bowl. Stir into beef mixture with potatoes, carrots and peas, salt and pepper. 4. Unroll puff pastry sheets on a lightly floured surface. Using a floured 4-inch (10 cm) round cookie cutter, cut out 18 rounds, re-rolling scraps as necessary. Place about 1½ tbsp (22 mL) beef mixture in centre of each round. Brush edges lightly with water, fold over filling to form semi-circles, pressing to seal edges. Cut 2 small vents on each meat pie with tip of a paring knife to allow steam to escape while baking. Place meat pies on two parchment paper-lined baking sheets, spacing them apart. Brush with egg wash. Sprinkle tops with coarse salt, if desired. 5. Bake in preheated 400⁰F (200⁰C) oven for 20 to 25 minutes, until pastry is golden and puffed. Let cool for 10 minutes before serving.

Hand-Held Meat Pies

Ingredients

Directions

Cuts Used in This Recipe

Lean Ground Beef Chuck