Meat Pies

CPARKTX · February 11

Tried a recipe posted by @NibbleMeThis and made meat pies. For the filling, sautéed onions, red bell pepper, poblano, Serrano and leftover scraps of brisket; added shaved Swiss cheese. Cooked at 425, took about 20-25 minutes. Turned out great, I will definitely repeat and experiment with different fillings. Up next might try Jamaican meat pies.

I'm still learning how to use the pizza stone. My first batch was perfect; the second batch started to burn on the bottom before the tops were done, even though the temperature was the same. I just flipped them over and it came out fine, but not sure why it was necessary on the second batch.

henapple · February 11

That looks like comfort food.

Little Steven · February 11

Are you using a platesetter, spacers and pizza stone?

Dyal_SC · February 12

Looks great!

Chubbs · February 12

Please expand on these meat pies... Looks great

burr_baby33 · February 12

My mother was Lebanese. She made meat pies, spinach pies even potato pies. I learned to cook most of her recipes. We do a big Lebanese cook off annually. Family loves it. Visited Egypt, Greece and Turkey a few years ago, very similar cuisine.

Skiddymarker · February 12

Here is the link to the hand pies from @nibblemethis - have tried the crust with chicken pot pie recipe, came out great - no pic as it was the first try, will take some with the next cook.

for breads and dough like this, do not heat the pizza stone too much, could be that's why your second batch started to burn.

NibbleMeThis · February 12

Yeah, I love those things because you can stuff them with just about anything! I did them with bratwurst and beer cheese for a cooking demo on our local news last month.

caliking · February 12

You had me at "pies"... they look great.

CPARKTX · February 12

@Little Steven -- I used plate setter legs up, standard grate, then pizza stone on grate. Cooked at 425 dome. First batch was perfect, second batch the stone was a bit too hot.

I used the dough recipe from @NibbleMeThis which was great (very rich).

Griffin · February 13

@CPARKTX - looks great. Did you use any kind of egg wash on the outside while they were cooking? Would love to try these.

55drum · February 13

the second batch started to burn on the bottom before the tops were done, even though the temperature was the same. I just flipped them over and it came out fine, but not sure why it was necessary on the second batch.

Same thing happened with me on calazones.....I now use a pizza screen on all baking...when the top starts getting close...I remove the screen and let the bottom catch up...GL

CPARKTX · February 13

@Griffin -- No, I only used the egg wash around the seal to help bind the two sides together, I did not use any externally. The pies crisped up nicely (they did not have a glazed shine though).

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Meat Pies

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