Mish Mash Meat Pies

Happy Π (Pi) Day!

I’m not really a math nerd but I couldn’t resist making a pie for today.

On a totally separate note, thanks to Danica McKellar, I can easily remember the quadratic formula. All you have to do is sing it to the tune of Pop Goes the Weasel.

Wanna sing it with me?

Of course you do.

Ready?

Aaaaand go.

X equals negative b / plus or minus the square root / of b squared minus four a c / all over two a.

Now you’ll always remember the quadratic formula.

You can thank Winnie Cooper for that one.

So, pie.

I made savory ones.

Half Spanish inspired.

Half Greek inspired.

If you’re not a fan of meat, you could totally make these all veggie.

Roasted eggplant would be fab in these.

And there you go. Easy peasy hand pies.

Mish Mash Meat Pies

Ingredients                                                                                                                                                                    

2 unbaked pie crusts (homemade or store-bought)

6oz. ground chorizo

½ medium onion, minced

2 cloves garlic, minced

½ cup olives, roughly chopped

½ cup dates, roughly chopped

¼ teaspoon red pepper flakes

¼ teaspoon ground cinnamon

Juice of ½ a lime (optional)

Salt

Pepper

¼ cup feta cheese, crumbled (optional)

2 tablespoons milk

Directions

  1. In a pan over medium heat, add the chorizo and onion. Cook about 4-5 minutes. Add garlic, olives, dates, red pepper flakes, cinnamon, lime juice, salt, and pepper. Cook for 2-3 minutes. Take off heat.
  2. On a lightly floured surface, gently roll out pie crusts to just slightly bigger than they were packaged. Using a cookie or biscuit cutter, cut dough into 3-inch rounds.
  3. Add feta to meat filling and stir to combine. Place 2 teaspoons of meat filling onto a dough round. Fold dough over the filling and crimp the edges together, using the tines of a fork. Repeat with remaining dough and filling.
  4. Place mini pies onto parchment a parchment lined baking sheet and put in the refrigerator for about 20 minutes.
  5. While pies are in the refrigerator, preheat oven to 425⁰F.
  6. Remove pies from refrigerator. Brush milk over pies and poke a few holes in the tops of the pies.
  7. Bake for 18-20 minutes. Enjoy!

Print This Recipe

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3 thoughts on “Mish Mash Meat Pies

  1. These look so good that I’m going to have to make them! I’ve been seeing a lot of mini calzones (in your case mini meat pies) pictures floating around the net and has perked my interest! I never thought pie crusts would be so versatile! 🙂

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