While living in Utah we received a ton of snow..I mean a ton! Some days we would get 1-2 feet in a 24 hour period. The first few years we loved shoveling, hey, it was a work out. But then it got old and we hired this service out! LOL
With the winters being so cold and long I had a lot of time in the home to cook and sew. I watched another old movie and once again meat pies were discussed. It was so snowy and cold outside it seemed to me to be the perfect dinner to tackle. I like a challenge and knew these would take some time to make, but, after all, where do you go when it's a blizzard outside...NO WHERE!
The first time I made them, I clearly did not understand the "we need more" factor that was at stake. My family devoured them in a very short time. I have to say they were a hit! The only problem I had with them is they needed a sauce. I am a dipper at heart and will always want my food to be dipped into something.
One month later I made them again for a family event. We had lots of cousins, aunts and uncles over for a party. I knew this would be a hit and the kids could easily take a meat pie and go back to playing. I decided to make a quick gravy. I will say that the adults loved this too. The kids were in too big of a hurry to dip or dunk anything...LOL Although, when I make this for my family, like I did last night, the kids enjoyed the gravy.
Are they time consuming? A little bit. Are they worth the effort? ABSOLUTELY! ENOY
Recipe: Meat Pies and Onion Gravy
Creamy Sauce: (This will make enough gravy for 30-35 meat pies. Last night, I made half and it was perfect for the 16 meat pies I made.)
1 cup butter
1 can chicken broth
½ cup flour ( to make GF, I substituted a GF baking flour blend)
1 packet of Lipton Onion mix
2 cups of heavy cream
Melt butter in pan. Stir in flour. Cook for 3 minutes and continue to stir. Add broth, cream and onion packet. Bring to a boil. Set aside and serve warm.
Will burn easily if not stirred frequently and watched.
Meat Pie Filling: (This will make 14-18 meat pies, depending on how much filling you add to your pies.)
1 tsp oil
1 pound ground burger
1 ½ cup chopped fresh mushrooms
2-3 cloves minced garlic
4 stalks of celery, diced
1 cup of shredded carrots
1 medium onion, diced
salt to taste
lots of black pepper….I put about ½-1 tsp in.
1 T. flour.
Heat oil. Add all of the vegetables, salt, pepper and garlic; cook for about 5 minutes, until onion is soft and clear. Add the hamburger and cook until meat is not pink. Add flour and brown for a few more minutes. Combine veggies and meat together and set aside.
Meat Pie Crust: (This will make enough dough for 30-35 meat pies. I used a 5 1/2 inch salad plate to cut my circles.) This is not gluten free. You will need to use your favorite GF pie crust.
4 cups flour
2 tsp. salt
1 tsp. baking powder
½ cup shortening+2 Tablespoons.
¾ milk or more, depends on dough
Sift dry ingredients. Cut in shortening. Beat egg and add to milk. Combine the two and mix until it forms a proper consistency of rolling without sticking to the rolling pin. Take ball and break into smaller pieces.
Use a rolling pin and flour, roll into a thin circle. Take a salad plate and use as a guide, with a knife cut around plate.
Put meat mixture into center. Fold in half. Use a fork to seal the edges and cut slits on the top (for the hot air to release).
Put on a baking sheet and bake for 20 minutes at 400 or until golden brown.
Serve hot with creamy sauce or you can use plain beef broth to dip them into.
Written by Sherron Watson