Muffin Tin Meat Pies
Classic Australian fare - a meat pie with a beef filling that has been braised until tender. Great holiday food that freezes extremely well!
- 2 eggs, beat
- 1 lb ground beef
- 2 refrigerated 9-inch pie shells
- 1 teaspoon of salt
- 1/2 cup breadcrumbs
- 1/2 teaspoon of pepper
- 1 medium onion, peeled and grated
- 1 tablespoon of fresh sage, chopped
First, preheat the oven to 375 ° F and grease the muffin pan with non-stick spray. Put aside.
Then, in a large bowl, combine the ground beef, onion, salt, pepper, sage, breadcrumbs and 1 tablespoon egg. Stir to combine and refrigerate until ready to use.
Roll out the dough and cut 12 4-inch circles with a cookie cutter. Roll out the rest of the dough and cut 12 2-inch circles.
Line the muffin pan with the larger circle of dough and divide the meat filling evenly between the cups. Top with a 2 inch circle, pinch the ends to close.
Poke a hole in the top of each pie with a fork. Brush with remaining egg and bake until golden brown, 30 to 35 minutes. Let cool for 15 minutes before removing the pie from the pan. Serve hot. Happy Cooking Time.