Sunday, November 28, 2010

Meat Pies

A couple days ago, J and I watched a show about pies. The history of, different kinds, etc. It was a total geek show. They had a bit about the old meat pies, and we were both drooling.

Since today was a lazy, snowy day, I decided to experiment and come up with a meat pie recipe. We just got done eating, and I have to admit that it was AMAZING.

So, here's the recipe.

Meat Pies

1 lb stew meat, diced into small pieces
packet of onion soup mix (I think it was a packet? I buy it in bulk, and just sprinkled a couple tablespoons into the crock pot)
1 cube beef bouillon
2 c. water

Combine the above and place in a slow cooker. Let cook for 3-4 hours.


3/4 c. diced carrots
3-4 potatoes, cut into small cubes
a bit of cornstarch mixed with cold water

Let that cook a couple more hours.

Prepare pie crust:

1 c. shortening
1 tsp. salt
2 2/3 c. flour
7-8 tbl. ice cold water
Combine shortening, flour, and salt with a fork til it resembles pea sized balls. Add the water, one tablespoon at a time, until the proper consistency. Divide the dough in thirds. Roll out each third til it's big enough to fit in a single sized ramekin with enough to spare to fold over the top.

Put the dough in the ramekins, and scoop enough meat mixture to fill the ramekin. Fold the dough over the top. Repeat until you have 6 ramekins filled (I had a bit of leftover filling).

Bake at 425 for about 30 minutes, or until crust is lightly browned.

Here's how it looked once we broke it open to let it cool before serving it to the kids. Yes, my husband insisted on serving corn with it.

1 comment:

Kristen said...

Ummm, drooling over here.