Mini Meat Pies
by Nadine Bailey
1 pound ground beef
3 potatoes, peeled and diced (about 1 cup)
1 tablespoon Wocestershire sauce
1 teaspoon liquid smoke (optional)
1 teaspoon garlic salt
1 bag frozen peas and carrots
3 cups all-purpose flour
1-2 tablespoons sesame seeds (optional)
1 ¼ teaspoons salt
1 cup shortening
¾ cup shredded cheddar cheese
¾ cup evaporated milk
1 tablespoon cider vinegar
In a skillet over medium heat, cook beef until no longer pink; drain. In another pan, cook potatoes in about ½ to 1 cup water, until potatoes are tender. Add browned ground beef and seasonings, mix well. Stir in frozen veggies. Remove from heat.
In a bowl, combine flour, sesame seeds (if desired) and salt. Cut in shortening and cheese until crumbly. Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in half; roll out to 1/8-inch thickness. Cut with cookie cutter (round or heart, etc.) Place half the circles 2 in. apart on ungreased baking sheets. Top each with about 1 ½ tablespoons of beef mixture; cover with remaining circles. Press edges together and seal with a fork. Cut a slit in the top of each.
Bake at 425 for 12-16 mintues or until golden brown. Serve immediately or cool, wrap and freeze for up to 3 months. Yield: 1 ½ dozen.
To use frozen meat pies: Place on an ungreased baking sheet. Bake at 425 for 14-16 minutes or until heated through.