Meat Pie I

This a a ground beef version of a mini beef pie.  For best display and eating let pie set for 5 minutes after removing from oven and remove from pie tin to a nice plate.

Meat Pie I

1 pound ground beef

1 small onion chopped

3 cloves crushed garlic

1/2 cup frozen green peas

1/2 cup frozen corn

1 tablespoon worcestershire sauce

3 – 5 drops drops of Tabasco sauce

salt and pepper

Pie pastry

Preheat to 350 degrees F.

In a mixing bowl, combine the ground beef, onions, garlic, peas, corn, Worcestershire sauce, Tabasco sauce, salt, and pepper. Using your hands, or a wooden spoon, mix until well combined.

Place the mixture into a frying pan and saute until the meat just begins to brown. Turn off heat and set it aside.

Roll out the pastry into a fairly large piece. You can use store bought pastry if you wish. Place it over top of a small aluminum pie container (about 5 or 6 inches in diameter) and gently fold it in. Lift and tuck the edges. Do not try and stretch the pastry as it will shrink when baking. Using a pair of scissors or a sharp knife, cut the excess pastry away from the pie.

Scoop the filling into the pastry (be careful not to fill it too full).

Using remaining pastry, place it over the top. Using your scissors or knife, trim around the outside edge. Using your thumb and index finger, seal and crimp the top and bottom parts or the pastry together.

Place the pies in the fridge for about 1/2 an hour before you bake. This will allow the gluten to rest and prevent the pastry from shrinking too much.

Place the meat pies in oven for 40 to 45 minutes or until the tops are nicely browned.

Remove the meat pies from the oven and serve.

Servings: 3 – 4