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Meat Pies

CPARKTXCPARKTX Posts: 1,805
in EggHead Forum
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.
LBGE & SBGE.  Central Texas.  

Comments

  • henapplehenapple Posts: 15,983
    That looks like comfort food.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Little StevenLittle Steven Posts: 28,817
    Are you using a platesetter, spacers and pizza stone?

    Steve 

    Caledon, ON

     

  • Dyal_SCDyal_SC Posts: 4,709
    Looks great!
  • ChubbsChubbs Posts: 6,924
    Please expand on these meat pies... Looks great
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • burr_baby33burr_baby33 Posts: 503
    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.
  • SkiddymarkerSkiddymarker Posts: 8,299
    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. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • NibbleMeThisNibbleMeThis Posts: 2,293
    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.  
    Knoxville, TN
    Nibble Me This
  • calikingcaliking Posts: 10,755
    You had me at "pies"... they look great.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • CPARKTXCPARKTX Posts: 1,805
    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).
    LBGE & SBGE.  Central Texas.  
  • GriffinGriffin Posts: 7,669
    CPARKTX - looks great. Did you use any kind of egg wash on the outside while they were cooking? Would love to try these.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • 55drum55drum Posts: 162
    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
  • CPARKTXCPARKTX Posts: 1,805
    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).  
    LBGE & SBGE.  Central Texas.  
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