One of my favorite things to eat growing up was a Morrison Meat Pie, steaming hot from the oven with tomato soup poured on top...that and creamed tuna on toast...what can I say? I wasn't a discriminating eater. I was recently reminded of meat pies when the Aussie took me to a shop in Seattle that sells Aussie Meat Pies - apparently they're standard fare down under!
When my parents were here I made these meat pies and they loved them...the mister, who arrived late because time means nothing to him, sat down, took a bite and said, "What do you call this?" Curious, no? I mean, what does it matter what it's called if you like it? It's like when I'm watching a TV show, he'll walk into the room and ask what it is...like the name is going to make the difference as to whether he'll watch it or not - not if he likes what he sees! I resist the urge to tell the meat-head it's a meat pie...I ask if he likes it and he does but he insists on knowing what it's called - without a name he's not taking another bite...so I tell him it's a "Hot Pocket" and he smiles and says, "This is good, why haven't you bought these before?"
Really, you can call these whatever you want, just as long as you include the word good in the name...because they are...dang good! They're also quick to make thanks to ready-made pie crust and they freeze beautifully!
Meat Pies With Tomato Sauce - Pots and Pins
2 lbs. ground beef
1 large onion, finely chopped
1 cup finely diced carrots
3 tablespoons butter
3 tablespoons Worcestershire sauce
2 tablespoons tomato paste
1 cup beef or vegetable broth
3 tablespoons flour
2 packages ready-made pie crusts (2 to a package)
salt and pepper to taste
1 egg, slightly beaten
1 teaspoon olive oil
6 small tomatoes, diced
4 green onions, chopped
1 can (10 oz.) tomato soup
salt and pepper to taste
Preheat oven to 350 degrees. In a large skillet over medium-high heat, cook the ground beef, carrots and onions until the meat is cooked through and browned. Add the butter to the skillet and when melted, sprinkle the flour over top and cook, stirring, for one minute. Stir in the beef stock, Worcestershire sauce, and tomato paste. Season with salt and pepper to taste.
Unroll the pie crusts and cut each crust in half. Divide the meat among the 8 pieces of crust, placing a mound on one side of each piece and leaving a small border. Brush the edges of each pie crust piece with some of the egg. Fold the pastry over to enclose the filling, pressing down on the edges with a fork to crimp. Brush the tops of the dough with more of the egg and transfer the pies to a parchment lined baking sheet. Bake at 350 degrees until golden brown, about ten minutes.
While meat pies are baking, make the tomato sauce: In a medium sauce pan heat olive oil and add tomatoes and green onion, cook for 2 to 3 minutes. Pour in tomato soup and add salt and pepper to taste; make sure to taste before adding salt as the soup has salt in it. Bring to a boil, reduce heat and cook for 2 minutes, stirring occasionally. Serve over meat pies. Makes 8 pies.
The meat pie is almost buried in the sauce - can you see it peaking through?! Try this one! Oh, in case you're wondering about the dressing on the salad...it's my new favorite...Strawberry flavored yogurt mixed with balsamic vinegar...DELICIOUS! You'll eat more lettuce than ever with this good-for-you dressing!