Mini Meat Pies

Nadine's husband, Travis, finds these mini meat pies romantic because they a) can be made ahead, b) do not need dishes or utensils, and c) are easy.

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

Dough:

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.