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beef essentials: rustic meat pies

Recipe by
Andy Anderson !
Wichita, KS

These rustic meat pies are my idea of a combination of a bierock, and a loose-meat sandwich. I call them rustic, because I am not using a mold or a press, these are individual pies, made by hand. They all taste the same, but they all look a bit different… Hence, the term rustic. Hey, it is my recipe, and I can call them anything I please :-) So, you ready… Let’s get into the kitchen.

yield 8 serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For beef essentials: rustic meat pies

  • 1/2 c
    dehydrated onions
  • 1 c
    beef stock, not broth, boiling hot
  • 1 Tbsp
    apple-cider vinegar
  • 1 lb
    ground beef
  • 2 clove
    garlic, minced
  • 1 Tbsp
    sugar, granulated variety
  • 1 tsp
    ground cumin
  • 1 tsp
    white pepper, freshly ground
  • 1 tsp
    mustard powder, i prefer coleman’s
  • 1
    recipe savory pie dough, more on this later

How To Make beef essentials: rustic meat pies

  • 1
  • 2
    For this recipe, I ground one pound of top round; however, any good ground beef will work here.
  • 3
    The dough I am using is perfect for this recipe, here it is:
  • 4
    Gather your ingredients (mise en place).
  • 5
    Place the dehydrated onions into a bowl, then pour in the boiling beef stock, and the apple-cider vinegar. Allow the onions to absorb the liquid for about 30 minutes.
  • 6
    Add the ground beef, garlic, sugar, ground cumin, pepper, and mustard to a skillet over medium heat.
  • 7
    Cook until the beef is brown, about 5 – 7 minutes.
  • 8
    Add the onion/stock mixture, and stir to combine.
  • 9
    Allow to cook down, until most of the liquid has evaporated.
  • 10
    Chef’s Note: You do not want the mixture dry; however, you do not want it soaking wet. Moist, with a bit of liquid in the bottom of the pan is the way to go.
  • 11
    Allow the beef mixture to cool to room temperature before proceeding.
  • 12
    Place a rack in the bottom position, and preheat the oven to 350f (175c).
  • 13
    Pinch off about 4 ounces of your savory dough, and roll out into about an 8 inch (20cm) circle.
  • 14
    Add a generous 1/3 cup of the cooled meat mixture to the center of the dough.
  • 15
    Use your fingers to pull up all the sides, and then crimp at the top.
  • 16
    Place them on a parchment-lined baking sheet, cover, and allow to rest/rise for about 15 minutes.
  • 17
    Chef’s Note: I like to brush the tops of the buns with some melted butter before placing in the oven.
  • 18
    Bake in the preheated oven, until nice and brown, about 20 – 30 minutes.
  • 19
  • So yummy
    Serve, while nice and hot with some yellow mustard, and dill pickles on the side. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.