Meat Pies? Have a Recipe?

Updated on October 03, 2011
R.D. asks from Richmond, VA
8 answers

I'm watching this Russian food something or other, and they were saying something about your typical meat and potatoes meat pie... a flaky, light bread wrapped around warm browned beef with onions and potatoes and other stuff. Not like a pot pie, like you can hold it in your hand, almost like a sandwich...

Even better... is there a Mexican version of this? (Ooh spicy brown meat, cheese sauce, chili's and onions... yeah!)

Do you have any favorite meat pie recipe?? Does ANYONE know what I'm trying to ask about? (LOL!!)

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Anyone have a favorite recipe?

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answers from Kalamazoo on

Make a homemade biscuit dough recipe! You can put ANYTHING in them. One time I put smoked paprika and diced jalapenos in the actual dough and rolled in out, cut in rectangles and wrapped it around cheddar brats (already cooked). You can use a pie dough also.

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answers from Dallas on

Mexican is Empanada, Indian is Samoso, Italian is Calzone. Native American is Fry Bread Taco, Eastern European/Czech is Kolache.

Quick and easy - refrigerated or frozen pie dough or pizza dough. Lay it out flat on a floured surface and cut circles with a giant biscuit cutter or trace around a small saucer with a knife. Then fill, press the edges, brush with butter or egg wash. Dont forget to ven so they don't explode. You can put any mixture of mostly cooked food in them. Make sure meat is already cooked. You can even do sweet and call them turnovers. - apple pie filling, brushed with egg white, sprinkle cinnamon sugar on top.

4 moms found this helpful


answers from Spokane on

I make taco meat then take a pillsbury biscuit and flatten it and drop the meat on it and top with cheese and onions. Fold over and pinch the edge to seal it then bake. My boys love them!
*not sure if it's what you're referring to, but they are yummy!

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answers from Houston on

I make a easy meat pie Mexican style. Ground beef in a little bit of sauteed onions and garlic, add your taco seasoning.

I get the refridgerated Pillsbury rolls, and put them on the baking sheet and cut them in half. I put my taco meat on each bottom half and top with a little bit of shredded cheese. Then, I put the top of the dough back on the mix and press the top and bottom of the dough together so that the meat is sealed inside the biscuit.

Then bake till the biscuits are done. It's obviously not as fancy as a real meat pie, but it's quick and easy and fun for kids.

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answers from Savannah on

I'm from Louisiana and not interested in low fat anythings, so Kristy mentioned the ones we love so very very very much. I'll love you forever for showing me the recipe. I remember being a kid and swinging into the corner store or gas station and getting a piping hot natchitoches meat pie.
The Russian version really is lovely, with the little onions and potato bits in there. Kolaches: LOVE them and would get those once a month as a Sunday breakfast when living in TX. Here, people look at me like I'm stupid when I ask if they sell them. I miss the ones with cheddar and jalepenos right in the bread, and cheddar and sausage inside. Hmm. Guess what I'm gonna be cooking this week, folks? Y'all are bad influences on me, but inspiration for some yummy eats.

2 moms found this helpful


answers from Des Moines on

It's a GREAT way to use up leftovers AND save money on lunch at work!

I'm not a recipe person-- more of a get out a big bowl and start dumping stuff in person. But there's a great episode of "Good Eats" devoted to hand pies.

My favorites are leftover chicken or turkey, gravy or cream of something soup, and veggies in biscuit dough and shredded chicken, pork, or beef, onions and green peppers with BBQ sauce in pizza dough.

They freeze AWESOME and are easy to reheat-- think "home made Hot Pockets"



answers from Washington DC on

Cornish Pasty Meat Pie


4 cups plain flour
1 cup lard, cut into cubes
1 cup butter, cut into cubes
pinch of salt
cold water to mix


3/4 lb beef steak, coarsely chopped/diced
2 potatoes, peeled and coarsely diced
1 small rutabaga (swede), peeled and coarsely diced
1 small parsnip, peeled and coarsely diced
1 small onion, finely chopped
salt and pepper to taste

How to make it

Cut the fat into the flour until resembles a coarse grain. Add the salt and then start adding the water gradually until it works together into a ball without being sticky. Knead lightly and put aside in a cool place.
In a large bowl, toss together the filling ingredients (raw).
Flour a flat surface and rolling pin. Divide pastry into 4 and roll out into a circular shape to about 1/4 inch thickness, 6 inc diameter.
Spoon filling into 1/2 of the circle, leaving room to crimp edges of pastry together. Season filling with some salt and pepper, add a couple pats of butter and sprinkle with a bit of flour.
Moisten edges of pastry with some water, and fold the pastry over to cover the filling. Press firmly to seal, roll edges upward and crimp to form a tight seal.
Brush pasty with some egg wash or some milk. Cut a one inch slit in the top to vent pasty while cooking. Place on greased baking sheet. Cook at 425 F for the first 20 minutes, and then turn down to 325 and cook for an additional 40 minutes. If they start browning too quickly, loosely cover with a bit of foil.
Let the pasties rest for about 15 minutes to slightly cool before serving.

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