Wednesday, July 19, 2006
Tasty Meat Pastries
These meat pastries are something my mom and I have been making for years with leftover taco meat. They're simple, delicious, and filling.
I'm not sure what to call these since "Meat Pies" sounds unappetizing to me. I'd hate to call them empanadas since they aren't really empanadas. Any ideas are greatly appreciated.
Leftover taco meat (preferably ground beef that you cooked with taco sauce)
2 refrigerated pie crusts, your own or Pillsbury's works fine (in the cheese section)
shredded sharp cheddar (or your favorite cheese)
you can add any spices you desire to the filling
Tools: a biscuit cutter, silpat, cookie sheet, cheese grater, fork, knife, and oven
Preheat oven to 350 degrees.
1.) Roll out pie crust dough so that it's about half as thick. Cut out circles with the large biscuit cutter and set aside. Repeat until pie crust is used up.
2.) You will need 2 circles of pie crust per pastry. Stretch out the bottom circle slightly. Place the cooked taco meat along with a large pinch of shredded cheese on the center of the circle. Take the second circle and place on top. Pinch together the sides to create an empanada-like pastry. Use a fork to crimp the edges of the pies. Cut 2 slits into the top (for steam release) and sprinkel the top of the pastry with more shredded cheese (without blocking the slits).
3.) Cook in a 350-375 degree oven until slightly golden brown (about 15-25 minutes).
Notes: These will last a long time in an airtight container in the fridge. Perfect for snacks, appetizers, or meals. I find them quite filling.
Variations: Add your favorite spice, hot sauce, or vegetable to the pies for more complexity. You can use any leftover ground meat and any cheese that compliments the meat. These don't have to be Mexican-style. Experiment!