Meat pies

  • For the filling
  • 250g minced beef
  • 250g minced lamb
  • 600g coarsely chopped yellow onions
  • 1 tsp corn oil
  • 75g pine nuts
  • 1 tbsp lemon juice (or 1/2 fresh lemon)
  • 1 tsp salt
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • For the pies
  • 1 tsp dry yeast
  • 1 tsp salt
  • 3 tbsp sugar
  • 375ml warm water
  • 600g plain flour
  • Nonstick cooking spray
For the filling:
1) Combine the beef and lamb in a large frying pan and cook over high heat. When the meat is well done, drain but return the drippings to the pan. Place the meat in a medium-sized mixing bowl.

2) Using the same pan, caramelise the onions in the meat drippings. When the onions are nice and brown, remove them from the pan and mix into the meat mixture.

3) While the onions are caramelising, preheat a small frying pan with the corn oil. Add the pine nuts and toast until golden brown (they burn quickly, so don't walk away from them).

4) When the nuts are browned, add them to the meat mixture along with the lemon juice, salt, cumin and nutmeg and combine well.

For the pies:
1) Add the yeast, salt and sugar to 250ml of the warm water and stir to dissolve yeast. Put the flour in a large mixing bowl, stir in the yeast mixture and combine well.

2) Add additional water, as needed, to make a medium-sized, stiff dough ball. Knead the dough thoroughly. Cut into 2 equal-sized dough balls, cover and leave to stand for 15 minutes.

3) Lightly flour a large work surface and roll out each dough ball until approximately 0.3cms thick. Cut circles with a 12.5cm round cutter. Cover and leave to stand a second time for 15 minutes. Try to get as many round dough pieces as you can, any excess dough can be rolled up and saved for more meat pies.

4) Preheat the oven to 180C/Gas 4. Working quickly, place 5 of the rounds, at a time, on a separate work surface. Spoon a heaped tbsp of the meat filling onto the centre of each round.

5) Grabbing opposite sides of the circle, pinch together in the middle. Then, pinch the rest of the dough closed, forming a half-moon shape pie. Place on baking trays that have been coated with nonstick spray.

6) When all the pies have been formed, place the trays in the preheated oven and bake until the edges and bottoms of each pie begin to brown. Rotate the trays from bottom to top and bake until the pies are golden brown.

7) Remove the hot pies to a serving platter and serve immediately.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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