Mini Meat Pies

Prep time: 20min
Total time: 115min
Makes 4 mini pies
1 1/3 cups
All Purpose Flour
325 mL
1/2 tsp
each salt and pepper, divided
2 mL
1/4 cup
shortening, frozen
60 mL
1/4 cup
ice water
60 mL
2 tsp
canola oil
10 mL
1/4 lb
lean ground pork
125 g
1/2 lb
extra lean ground beef
250 g
2 cups
Beef Broth, 25% Less Sodium
500 mL
3 cups
2 russet potatoes, grated
750 mL
1/2
onion, finely diced
0
3 cloves
garlic, minced
0
1 tsp
each Ground Cinnamon and ground allspice
5 mL
1/4 cup
breadcrumbs
60 mL
2 tbsp
fresh Thyme, chopped
30 mL
4
4 5-in. (12 cm) aluminum pie plates
0
1
egg, beaten
0
1 mini pie
calories
500
fat
19 g
saturated fat
6 g
carbs
53 g
protein
29 g
cholestrol
100 mg
fibre
4 g
sodium
720 mg

Directions

  1. In a bowl, blend together flour and 1/4 tsp (1 mL) each salt and pepper. Using a box grater, grate in frozen shortening and mix to coat evenly. Sprinkle water overtop, 1 tbsp (15 mL) at a time, and mix with hands until dough just holds together. Press dough into a disc shape, wrap with plastic wrap and refrigerate, 20 min.

  2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add pork and beef and sauté until cooked through, about 7 min. Drain excess fat then stir in broth, potatoes, onion, garlic, cinnamon, allspice and remaining salt and pepper. Reduce heat to medium and simmer, stirring occasionally, until most of the liquid evaporates, about 30 min. Mix in breadcrumbs and thyme. Set aside to cool completely.

  3. Preheat oven to 375°F (190°C). Arrange pie plates on a rimmed baking sheet. On a lightly floured surface, roll out dough to a 1/8-in. (3 mm) thickness. Cut out 4 circles that are 6 in. (15 cm) in diameter and use any leftover pastry to create decorative leaves for tops.

  4. Divide filling evenly among pie plates, and smooth out tops and place a circle of dough overtop. Press and crimp edges of pastry and pie plate together to seal. Place decorative pastry leaves on tops, brush tops with egg, cut in a few steam vents and bake until golden brown, about 45 min.

Tip

The filling and pastry can be made up to a day in advance and refrigerated.