Sausage and Beef Hand Pies

Meat-hand-pie-the-cheap-gourmetPersonally, I love meat pies because they contain an entire meal in flakey dough and can be consumed without utensils.

I'd never attempted making my own, simply because I don't have a great track record with dough. However, I found a recipe for Natchitoches Meat Pies at Food Network and felt I could pull it off. I adapted the recipe to suit my tastes and am happy to report the dough was light, flakey and crispy and very easy to make. 

The sausage and beef hand pies have become a favorite in our household. I've modified the recipe in various ways and used ground turkey and chicken, different types of beef, breakfast sausage and scrambled eggs, and even a vegetarian version. Let your imagination run and see what ingredients you can change to create your own version of meat pies. 

SAUSAGE AND BEEF HAND PIES
Yield: 12 individual pies
Prep Time: 1 hour
Cook Time: 2-3 minutes per batch of 3 pies

INGREDIENTS:

MEAT PIE FILLING:

1 Tablespoon Coconut Oil
1/3 lb Grassfed Ground Beef
1/4 lb Ground Sausage (we prefer Chorizo or Andouille)
1/4 cup Leek (or sweet onion), finely chopped
1/4 medium Bell Pepper (red or green), finely chopped
1 rib Celery, finely chopped
1 small Jalapeno (seeds removed), finely chopped
1 teaspoon Himalayan salt
1/2 teaspoon freshly ground Black Pepper
2-3 cloves Garlic, minced
1-1/2 teaspoon organic all-purpose Flour
1/2 cup Beef Stock (Kitchen Basics is our preferred choice)

MEAT PIE DOUGH:

1-1/2 cups organic all-purpose flour
3/4 teaspoon Himalayan salt
1/2 teaspoon Baking Powder
1/4 cup Crisco shortening
1 Egg
1/2 cup whole Milk
Vegetable or Peanut Oil for frying

MEAT FILLING DIRECTIONS:

Meat-pie-filling-the-cheap-gourmet1. Heat a large skillet over medium-high heat.
2. Add coconut oil and coat bottom of skillet.
3. Add ground beef and sausage and stir cook until browned; about 5 minutes.
4. Add the leek, bell pepper, celery, jalapeno, salt and pepper.
5. Stir and cook until vegetables are soft; about 6-7 minutes.
6. Add the garlic and cook for 2 minutes.Stir in flour and beef broth.
7. Bring to a boil and cook until thickened; about 1 minute.
8. Remove from heat and allow to cool completely.

PASTRY DOUGH DIRECTIONS:

  1. In a medium bowl, sift together flour, salt, and baking powder.
  2. Use a fork or pastry blender to cut shortening into flour mixture until it becomes coarse crumbs.
  3. In a small bowl, beat the egg and milk together. 
  4. Add egg mixture to flour mixture and stir until dough is pliable. 
  5. Form dough into a ball and flatten into a round disc.
  6. Pastry dough can be used immediately or wrapped tightly with plastic wrap and stored in refrigerator for up to 24 hours.

ASSEMBLY DIRECTIONS:

Meat-pie-dough-the-cheap-gourmet1. Cut dough into 12 equal pieces.
2. Lightly dust a cutting board or work surface with flour.
3. Flatten each piece into a 6-inch round disc; about 1/4-inch thick.
4. Place 2 tablespoons of meat mixture on one side of the dough. Fold in half and crimp edges with a fork to seal them.

COOKING DIRECTIONS:

1. In a deep fryer or large skillet, preheat oil to 375 degrees.
2. Carefully place 2 to 3 meat pies into the oil and fry until golden brown on both sides; about 3 minutes.
3. Using a slotted spoon, transfer pies to a baking sheet lined with paper towels to absorb grease.
4. Transfer to serving dish and enjoy.

 

 

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Bacon Wrapped Jalapenos Stuffed with BBQ Meatloaf and Cheese

When making the BBQ Bacon Wrapped Meatloaf Onion Bombs from the previous post, you'll likely have some leftover meat. Here's a way to utilize leftover meatloaf and squeeze an extra meal out of it.

Not only are these stuffed jalapenos perfect for a fast dinner, they also make fabulous appetizers. They pair well with garlic butter rice, brown rice, fries, and loaded baked potatoes. 

Bacon-wrapped-meatloaf-stuffed-jalapenos-with-cheddar-cheese-3-the-cheap-gourmetBACON WRAPPED JALAPENOS STUFFED WITH BBQ MEATLOAF AND CHEESE

Yields: 12 individual peppers
Prep Time: 15 minutes
Bake Time: 20 minutes

 

 

INGREDIENTS:

6 large Jalapeno peppers, cut in half with seeds removed and stems intact (cut stems to 1/2")
1/2-cup raw BBQ meatloaf
6 slices thick Bacon
1/4-cup Cheddar Cheese, finely shredded

 DIRECTIONS:

1. Preheat oven to 350 degrees.

2. Fill each jalapeno half with meatloaf mixture; about 1 Tablespoon per pepper.

3. Cut bacon in half and wrap diagonally around each pepper to cover meatloaf. (Start on the top and gently pull bacon to extend length as you wrap).

Bacon-wrapped-meatloaf-stuffed-jalapenos-with-cheddar-cheese-the-cheap-gourmet

4. Place in a baking pan and bake for 15-18 minutes; until bacon is slightly crispy with brown edges. Remove from oven and carefully top each pepper with a pinch of shredded cheese.

Bacon-wrapped-meatloaf-stuffed-jalapenos-with-cheddar-cheese-2-the-cheap-gourmet

5. Return to oven and bake for 2-3 minutes; until cheese is melted and bubbly.

6. Remove from oven and let sit for 2-3 minutes. Transfer to serving dish and enjoy.

 

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BBQ Bacon Wrapped Meatloaf Onion Bombs

Everything about these BBQ bacon wrapped meatloaf onion bombs is amazing and certain to please the carnivores in your family. Not only are they easy to prepare, they can be made in advance and frozen for those nights when you don't want to cook.

I wish I could take full credit for the recipe, but instead it is adapted from one I found at MyFridgeFood.com. It's a great source for all types of recipes based on what you currently have in the fridge, plus guests can submit their own recipes for a chance to win prizes.

For us, the beef onion bomb is a meal in itself, but it would pair well with a fresh garden salad, steamed green beans, corn on the cob, mashed potatoes or fries.

Bacon-wrapped-beef-onion-bbq-bomb-the-cheap-gourmet

BBQ BACON WRAPPED MEATLOAF ONION BOMBS
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 2

INGREDIENTS:

1 pound grassfed ground beef
1/4 medium Green Bell Pepper, chopped
2 cloves Garlic, minced
1/2 teaspoon ground Pink Himalayan Salt
1/2 teaspoon ground Black Pepper
1/2 cup Panko breadcrumbs (we like Emeril's Original Panko breadcrumbs
1 medium egg, beaten
1/4 cup Half & Half or whole milk
1/4 cup BBQ sauce, plus extra for brushing (my favorite is The Shed Spicy Sweet BBQ Sauce)
2 medium White or Yellow onions
6 thick slices Applewood or Hickory Bacon

DIRECTIONS:

1. Preheat oven to 425 degrees.
2. In a large bowl combine all ingredients except onions and bacon.
3. Cut the top and bottom off each onion and remove skin. Cut in half and remove core, leaving 3-4 thick outside layers.
4. Divide meat mixture in half and roll into balls.
5. Wrap onion halves around meat to create a seal around the meatball.
6. Wrap each bomb with 3 slices of bacon and secure with toothpicks.

Bacon-wrapped-beef-onion-bbq-bomb-1-the-cheap-gourmet

 

 

 

 

 

 

 

 

 

 

7. Bake in glass casserole dish for 45 minutes, or until internal temperature reaches 165 degrees.
8. Brush with BBQ sauce and bake an additional 5 minutes. Serve immediately.


Super Easy Pepperoni and Mozzarella Pizza Rolls

Need a fast, yet flavorful appetizer or meal? If so, you'll love these pepperoni and mozzarella pizza rolls. With only 4 ingredients and less than 30 minutes, you can enjoy ooey-gooey pizza rolls for a fraction of the cost of delivery pizza.

Pepperoni-stuffed-pizza-rolls-the-cheap-gourmet

SUPER EASY PEPPERONI AND MOZZARELLA PIZZA ROLLS
Prep Time: 10 minutes
Bake Time: 18-20 minutes
Yield: 16 pizza rolls

INGREDIENTS:

1 can Pillsbury 'Original' Grands Biscuits

40 slices Pepperoni (we like Bridgford brand)

16 (1-inch) cubes Mozzarella Cheese

1/3 cup Mozzarella Cheese, grated

1/4 cup Marinara or Pizza Sauce, for dipping

DIRECTIONS:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Lightly grease 9-inch pie dish.
  3. Place biscuits on lightly floured cutting board. Cut in half and gently smash with hand palm. Carefully remove from cutting board and shape into round disc.
  4. Add 2 slices of pepperoni (side-by-side and slightly overlapped) and place cheese cube in center. Wrap excess dough around pepperoni and cheese, roll into a ball, and place in pie dish. Repeat until you have 16 pizza rolls.
  5. Place one slice of pepperoni between each roll. Top with shredded mozzarella.
  6. Bake for 18-20 minutes, until golden brown. Let rest for 2-3 minutes. Transfer to serving plate with marinara sauce and serve immediately. 

Pepperoni-stuffed-pizza-rolls-3-the-cheap-gourmet


Close to Restaurant-Style Pho Soup Recipe

A few years ago, an Asian restaurant opened nearby and everyone was raving about the Pho. Since I had never had it, I couldn't tell if it was authentic or not, but the flavor was something I never forgot.

I began researching Pho recipes and they all called for oxtail or bone marrow bones with very long cooking times.  They also included spice mixtures of anise & fresh ginger, along with cilantro, bean sprouts, chile-garlic sauce, Thai Basil, and green onions for garnish. 

Being married to a picky-eater who doesn't like (or won't try) half of the ingredients, I had to come up with a recipe that he would enjoy without sacrificing the taste. I also wanted a recipe that didn't take hours of simmering; something I could make on the fly without sacrificing taste.

After a few tries, I came up with what I refer to as 'Faux Pho'. While there's nothing fake about it, the process takes less than 30 minutes and the taste is pretty close to the restaurant at a fraction of the cost. 

Faux Pho Restaurant Style Soup

FAUX PHO Close to Restaurant-Style Pho Soup Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 large bowls or 6 medium bowls

INGREDIENTS:

1/3-pound Filet Mignon, Skirt Steak or Sirloin, slightly frozen and sliced paper-thin across the grain (set aside to rest at room temp)

1/2 medium White or Yellow Onion, sliced thinly

3-inches fresh Ginger, peeled and grated

3-4 medium Garlic cloves, peeled and chopped

1 medium Jalapeno, seeds removed and chopped

4 medium Baby Portobello Mushrooms, thinly sliced

Juice of one Lime

2 Tablespoons Fish Sauce

2 Tablespoons Soy Sauce

1 Quart Beef Broth (I prefer Kitchen Basics for the rich broth)

1/2-package of wide rice sticks, soaked, cooked & drained (or substitute with Fettuccine noodles)

Toppings can include: Bean Sprouts, chopped Cilantro, chopped Thai Basil, and/or Scallions cut into thin slices

DIRECTIONS:

  1. Slice beef and set aside. 
  2. Preheat a large saucepan over medium heat. Add 2 Tablespoons of Beef Broth, onions, ginger, garlic, and jalapeno. Cook until onion becomes translucent, about 5 minutes.
  3. Add mushrooms, lime juice, fish sauce, soy sauce, and beef broth. Stir ingredients until well incorporated. Reduce heat to low and simmer for 10 minutes.
  4. While soup is simmering, prepare noodles according to package directions. Noodles should be al dente at most, to avoid over cooking after adding to the broth.
  5. Drain and add to broth. Cook on low for 3-4 minutes to return noodles to temp. 
  6. Add raw beef to soup bowls and carefully ladle soup over the meat. The meat will cook in the soup due to the thin slices.
  7. Top with your favorite additions and enjoy!

  

 

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