Real Recipes From Real Home Cooks ®

simply the best meat pies

★★★★★ 1
a recipe by
Leslie Guild
Baton Rouge, LA

These pies always remind me of home. They are great for an after school snack, a footbal game munchie or even as a main course with sides. The crust can be used for any other savory pie filling, and even fruit pie (just omit the red pepper in the crust) They are simply delicious.

★★★★★ 1
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For simply the best meat pies

  • 3 stick
    margarine, softened
  • (3) 8 oz
    cream cheese, room temperature
  • 3 c
    all purpose flour
  • 1/4 tsp
    cayenne pepper
  • 1 lb
    ground beef
  • 1/2 lb
    ground pork
  • 1
    bell pepper, finely chopped
  • 1 lg
    purple/red onion, finely chopped
  • 5 clove
    garlic, grated
  • 1 can
    cream of mushroom soup (you may substitute any cream soup)
  • 2
  • salt and pepper to taste, and add a pinch of red pepper

How To Make simply the best meat pies

  • 1
    Cream together margarine and cream cheese, add flour slowly along with red pepper. Once dough has formed, cover and chill.
  • 2
    Combine beef and pork, brown up. While browning meat, throw in onions, bell pepper, garlic, salt and pepper (black & red). Once meat and vegies are cooked through, let cool on stove, then add soup and eggs. Mix well. Then chill
  • 3
    Roll dough out fairly thin and cut out rounds with a large biscuit cutter (if dough still seems to thick to you, just us rolling pin to thin out rounds). Put a iced teaspoon full of filling in the middle of the biscuit and fold over to resemble a half moon. Seal with a fork dipped in flour. Place pies on a cookie sheet. You can bake immediately or place the cookie sheet in the freezer. Once the pies are frozen, place them in freezer bags or an air tight container and pull them out to bake as wanted.
  • 4
    Have oven pre-heated to 350 degrees. Bake pies until golden brown, approx. 30 mins. My oven is a little old and cuckoo, so times may vary. These pies are so delicious. I also make one with crawfish, but I have never measured things out, so I'll get back to ya'll with that one.