meat pies

Savory hand pies made with flaky crescent roll dough filled with a rich and meaty filling. These easy and quick pies are perfect football food but also make a standout weeknight dinner when paired with a simple salad.

Louisiana Meat Pies

olive oil

½ lb ground beef (80/20

pork

green onions

garlic (minced)

salt

¼ tsp ground black pepper

Tb flour

Worcestershire

beef stock

tubes crescent roll dough (preferably the non-perforated kind)

¼ C sour cream

¼ C mayo

1-3 Tb creamy horseradish (more or less as desired)

lemon

salt and black pepper

Heat a large nonstick skillet over medium high heat. Add oil and once hot, add the ground beef and pork.

Cook the meat for about 10 minutes until browned. Break up the meat while it&#039;s cooking until the texture is small crumbles. Cut the green onions into ¼-inch pieces, including the white portion of the onion.

Once the meat is browned and cooked through, add garlic, green onions, salt and pepper. Cook for another 3 minutes. Add flour, stir well to combine and cook for 2 minutes. Last, add Worcestershire and beef stock.

Reduce the heat to medium-low and let the mixture simmer for 1-2 minutes, stirring often until the sauce is thick. The sauce should coat all of the meat.

Cool the filling completely before filling the hand pies. You can make the filling in advance or spread out the filling on a sheet pan and place in the fridge for 30 minutes. Once the filling is cooled, preheat the oven to 375 degrees.

Remove the crescent dough from the can and place on a lightly floured surface. If using the preforated dough, pinch together the seams using your two index fingers, being careful not to tear the dough. Once you&#039;ve pinched all the seams, sprinkle a light dusting of flour on top of the dough and lightly roll over the dough to flatten and seal your pinched seams.

Crack one egg into a small bowl and whisk in 1 tsp of cold water. Set aside with a pastry brush for assembling the pies.

Lightly flour the top of your crescent roll dough and roll out to a roughly 6&quot; x 9&quot; rectangle. If you want perfect squares, trim the edges to be straight, and then cut the dough into six 3-inch squares.

Place 3 Tb of filling in one corner of each square. Using a pastry brush, lightly coat all four edges of the square with egg wash. Fold the corner opposite of the filling over the top until the edges meet to form a triangle shape. Carefully press down the edges with your fingers.

Carefully remove the hand pie from your work surface and place it on a baking sheet prepared with parchment paper. Use a fork to seal the edges completely. Cut one ½-inch slit in the top of each pie to allow steam to escape.

Bake for 12 to 15 minutes or until golden brown. Crescent roll dough browns quickly so keep an eye on them. The filling is totally cooked so you're just trying to bake the dough.

To make the sauce, combine all of the ingredients in a small mixing bowl and chill until ready to serve.

Once cooked, cool for a couple of minutes before serving with horseradish cream sauce.

Mini Meat Pies 

(360 g) pastry flour

tsp baking powder

(225 g) cold salted butter, cut into cubes

egg, beaten

(60 ml) ice water, approximately

tsp (20 ml) white vinegar

(125 ml) milk

onions, chopped

garlic clove, chopped

(125 ml) mushrooms, finely chopped

lb (450 g) ground pork

cloves

tsp savory

In a food processor, place the flour and baking powder. Pulse for one second to combine. Add the butter and pulse for a few seconds at a time, until the mixture has a coarse and grainy texture. Add the egg, water and vinegar, pulsing a few seconds at a time, until a ball begins to form. Remove the dough from the processor. Form into a ball with your hands, dust with flour and cover with plastic wrap. Refrigerate for about 1 hour. 

Pastry 

In a bowl, combine the egg and milk. Set aside. 

Egg Wash

In a skillet, brown the onions and garlic in the oil. Add the mushrooms and cook until their water has evaporated. Add the ground pork and cook, breaking it up with a spoon, until cooked through. Season with salt and pepper. Let cool. Add the remaining ingredients and stir to combine.

With the rack in the lowest position, preheat the oven to 350°F (180°C).

Roll out the dough. With a 5-inch (12.5 cm) round cookie cutter, cut 12 circles of dough. Line 12 muffin cups with the circles.

Spoon the filling into the dough. Brush the edges of dough with the egg wash.

With a 3 ½-inch (9 cm) round cookie cutter, cut 12 circles of dough. Place on the meat pies. Seal. Make an incision in the centre of each meat pie.

Bake for about 45 minutes or until the pastry is golden brown. Immediately unmould the meat pies and serve warm.

Filling

Hearty comfort meets healthy eating in this delicious recipe. Plus it's kind to your wallet as well as your waistline.

Lamb and eggplant pies

(about 400 grams) eggplant, cut into twelve 1cm-thick slices

Olive oil spray

Desiree potatoes, peeled, coarsely chopped (see note)

brown onion, finely chopped

zucchini, finely chopped

carrot, peeled, finely chopped

garlic cloves, crushed

allspice

lean lamb mince

(1/3 cup) red wine

can no-added-salt chopped tomatoes

green round beans, to serve

Lebanese meat pies or sfeehas are savory pastries that are traditionally served like pizzas or as little triangles of doughy bread stuffed with a flavorful ground lamb or beef filling. Lebanese meat pies can be made in large sizes to be eaten for the main meal or smaller for appetizers!

Lebanese Meat Pies (Sfeehas)

flour

milk

¼ teaspoons quick-rising active dry yeast

sugar

oil (such as canola or vegetable)

eggs, room temperature

water

ghee (clarified butter)

onion,

tomatoes, diced

beef

EACH: ground cinnamon AND allspice

cayenne pepper

EACH: sumac powder, lemon juice, AND chopped parsley

tahini paste

pomegranate molasses

greek yogurt + lemon wedges

FOR THE DOUGH: Put the flour, powdered milk,...

FOR THE DOUGH: Put the flour, powdered milk, yeast, salt, and sugar in a large mixing bowl. Give it a good whisk so that all the ingredients are mixed. Create a well in the middle, add oil and eggs to well. Using a wooden spoon, stir as you add the water. When the dough starts to come together, dump it out onto a work surface. Knead the dough for 3-4 minutes. The dough will look wet and sloppy and doesn't really hold its shape. Place it in a bowl and loosely cover it with plastic wrap or a towel. Let the dough rise in a warm spot, like the oven (turned off, of course) for 1 hour. While it's rising, prepare the filling.

FOR THE SFEEHA FILLING: Heat the ghee in a...

FOR THE SFEEHA FILLING: Heat the ghee in a large skillet on medium heat. Sauté the onions for 3 minutes. They should just start to turn translucent. Add the ground beef or lamb. Brown the meat for 10-12 minutes. Increase the flame to medium-high and add the tomatoes. Continue to cook for 8-9 more minutes or until the tomatoes wilt and most of the liquid dries up. Add the salt, cinnamon, allspice, cayenne, and sumac. Give it a stir. Add the tahini paste and pomegranate molasses. Let it cook for 1 more minute. Turn the stove off and add the lemon juice and chopped parsley. Let the filling cool for 15 - 20 minutes.

ASSEMBLE: Divide the dough into 16 or 32 pieces...

ASSEMBLE: Divide the dough into 16 or 32 pieces depending on how you'd like to serve. Before rolling out each dough ball spread a teaspoon or two of flour on a clean work surface. Roll the dough ball around so that it takes in the flour. The dough is going to feel somewhat oily, don't be tempted to add more flour. Roll out dough into a 5-6 inch circle. Place 2 tablespoons of the filling in the center (for larger sfeehas, for smaller use 1 tablespoon). Grab 2 ends and bring them over the filling. Pinch dough as you go to create a seal, stop at the center. Bring the last side up and pinch the center and down the two sides. Place on a parchment or silicone-lined baking sheet, 6 per sheet for large, and 12 for app size. (see pictures in post for detailed step-by-step directions).

BAKE: Position two rack in the center of the...

BAKE: Position two rack in the center of the oven and preheat oven to 425ºF. Let pies rest for at least 15 minutes while the oven is preheating. Bake for 12-15 minutes or until they start turning lightly golden brown. Mine took exactly 12 minutes. Serve them warm or at room temperature with cold greek yogurt as a dip or with lemon wedges.

These savory Lebanese meat pies (known as sfeehas) get their irresistible flavor from clarified butter, toasted pine nuts and fragrant cinnamon.

Lebanese Meat Pies (Sfeeha's)

bread dough (store bought

pine nuts

butter

sirloin

onions

pepper

cinnamon

plain yogurt (optional)

juice of lemon

Divide dough into small balls and roll to 1/8 inch thick. The rounds should be 3-4 inches wide. Let dough rest 20-30 minutes.

Pre-heat oven to 400 degrees.

In a large pot, brown pine nuts in butter until golden brown being careful not to let burn. Remove from nuts from pan but leave any remaining butter.

Add ground meat, onions, salt, pepper, cinnamon and allspice to the pan and cook until meat is browned - about 8-10 minutes. Remove from heat and stir in toasted pine nuts, yogurt and lemon juice. Let mixture cool slightly.

Place 1 tablespoon of the filling into the center of each round. (A stainless steel scoop is great for this step.)

To begin folding the dough into a triangle, bring the bottom third up over the meat then bring another third of the dough to the first fold and pinch together to form a tight seal.

Fold the final third over and pinch with the first two thirds of the dough to create a tightly pinched triangle. Repeat until you run out of dough.

Place filled triangles on a greased baking sheet (or one lined with a silicone baking sheet) and bake for 15-20 minutes or until bottoms are lightly browned.

Remove from oven and lightly brush with melted clarified butter.

Serve with plain yogurt.

This rich and hearty keto beef stew &amp; cheesy biscuit crust is going to satisfy all of your keto comfort food cravings!  Low carb and Atkins friendly.

Keto Beef Stew &amp; Cheesy Biscuit Crust

avocado oil, oil

lbs stew beef, cut into 1 inch pieces

coconut flour

black pepper

onion, chopped

garlic, chopped

celery

radishes, cut into 1/2 inch pieces

Worcestershire sauce

whiskey

dijon mustard

parsley

thyme leaves

xanthan gum (to thicken)

granulated erythritol sweetener

almond flour

garlic powder

baking powder

xanthan gum

almond milk

cheddar cheese

Combine the coconut flour, salt and pepper in a medium sized bowl.

Add the raw beef pieces and mix well to coat the meat thoroughly.

Heat 2 tablespoons of the oil in a large, heavy bottomed sauce pan.

Add the beef and cook over medium high heat to brown, stirring occasionally for about 5 minutes.  Remove the meat from the pan.

Add the other tablespoon of oil to the pan, then add the garlic, onion, celery and radishes.

Saute, stirring occasionally, for about 5 minutes, or until softened and fragrant.

Add the Worcestershire sauce and whisky to the pan and cook an additional 2 minutes.

Add the cooked beef back to the pan, along with the water, dijon mustard, parsley, and thyme &#8211; then stir well.  Cover and simmer for 1 hour over low heat.

Remove the cover and whisk in the xanthan gum.

Turn the heat up to medium, and simmer uncovered for 15 minutes to reduce.

To make the beef stew:

Preheat the oven to 375 degrees Fahrenheit.

Place the butter in a medium-sized microwave safe bowl.

Microwave on high, uncovered, for 30 seconds or until melted.

Add the sweetener, almond flour, coconut flour, salt, garlic powder, baking powder, xanthan gum, egg, fresh thyme, almond milk and cheddar and mix well with a fork.

To make the cheesy biscuit dough:

Transfer the beef stew to an oven safe casserole or cast iron pan.

Top with 8 scoops or balls of biscuit dough.

Bake at 375 for 25 minutes &#8211; or until the tops are golden brown and have puffed up slightly.

Remove from the oven and cool for 10 minutes before serving.

To assemble:

This was very delicious!  I made the stew portion in a pressure cooker, 20 minutes on high, and finished in the oven as written.  I didn’t have whiskey, but I did swap water for mushroom stock.  The biscuits were light and very flavorful.

Made this last night. Simply amazing. Worth all the time and effort.

I’m just getting back into the swing of keto and wanted to make something my boyfriend would love as well. Stew is one of his favourites and I was assumed he would find it just ok but he ate almost half the recipe! He really loved the biscuits on top and how well it went with the dish. I ended up adding half a cube of beef bullion but otherwise this was a perfect fall meal. Thanks so much!

Finally got a chance to make this, on our first snowy day in NYC. It was fantastic! Only modifications I made were using rosemary instead of thyme and arrowroot instead of xanthan gum. Seriously perfect meal for a cold day stuck inside.

I made this this week...it was really great..I still can’t believe I never knew about cooking radishes!!
Since there are just the two of us we got 2+ meals from it ?
Thanks so much

My family, including two large non-keto men, loved this recipe. The combination of the stew with the biscuits was rich and flavorful.

When I found out about radishes as a swap for potatoes - I was in heaven!  No surprise that you are using them!!  It's actually chilly here in Florida and I do love a comfy stew!  It will probably get made this week!

Made this tonight and the hubs and I agreed, we will look forward to having this again! Only two of us so I halved the recipe and still enough for one of us to have lunch!!  I did use homemade beef bone broth instead of water, and a splash or two of red wine. Make sure your pan size is appropriate, because my pan was a little too big and so my gravy dried out more than it should have. My mistake, hope you learn from it.  Flavor was wonderful! I also added rosemary to the stew and biscuits. Thank you Melissa!!  You take ordinary and make it extraordinary!!❤️

I love a good beef stew, but this didn't thrill anyone in my family and took sooo much time. Maybe I reduced it a bit too much, but it tasted just meh. And the biscuits disintegrated so that it looked like brown much by the time it was served up. Also seemed like too much salt. Apparently, this is just me, though, so maybe I did something wrong.

OMG I made this beef stew with biscuits tonight.....SO good!  I have really needed cold weather recipes like this to keep me on track.  Thank you!!!

These biscuits are the best! I baked them separately and they are now are favorite bucuits! The stew was really good, but next time I’ll leave out Worcestershire sauce and whiskey and just use beef broth. The beef is so tender and really good.

Excellent! I made this tonight and was impressed. I was terrified the biscuits would sink right in, but they baked up nice and fluffy on top. I enjoyed the crispy biscuit bits, so I’m excited to bake them on their own next time, too.

Delicious! Good beef stew flavor, and the biscuits are yum! Sunday dinner fare ❤️

This stew AND the biscuits were next level amazing! Thank you for creating the perfect comfort food. Like all of your recipes, it was greatly appreciated and loved by everyone here :) For the Dijon I used an incredible truffle honey Dijon from Trader Joe’s. I also did swap out whiskey for red wine, and I added a can of diced tomatoes as well. The thyme and cheddar cheese in the biscuits were perfect. They kept their shape and fluffiness without issue. Thanks again!

So succulent! Thank you for not only creating, but, sharing this delicious stew with your readers. I have tried a few of your recipes, and they were all over the top delish! 

Thanks again, 
Barbara Roberts

My family loved this recipe - the meat was so tender. I didn't have any whiskey, so I just left it out. Some of my biscuits turned mushy, but I think it was because I wasn't patient enough to reduce the stew as much as I should have. Even my 12 year old said this needs to be made again!

I’m making this for a 2nd time, because it’s sooo good.  It is very time consuming, so I chopped, prepped, and got my dry ingredients measured out the night before.  Thank you so much for his recipe, as it is now my favorite Keto dish.  So savory!   I feel like I’m being bad, but I’m being good.  ??

Love this stew!  I've started making it in 9 oz ramekins, perfect portion size.  I sub turnips if I don't have the radishes on hand.  I also added 1/2 tsp Old Bay seasoning to the biscuits the last time I made it, and got pretty darn close to the taste of the cheddar bay biscuits from a certain sea food chain restaurant.  Great recipe!  Thanks for sharing it with us.

Changed up a bit.  Added cabbage instead of radishes.  Added extra garlic too.  Added beef broth instead of water.  Used heavy cream instead of almond milk in the biscuits.   Also added bay leaf to stew.  Smells so good and looks yummy.  Can’t wait to dig in.  Trying to figure out how to add picture of finished product.

Oh Melissa, yet another great recipe. Thank you. I live in UK and my son introduced us to Pieminister when it opened in Bristol, I think your recipe gives them a good run for their money.  Really tasty and loved the biscuit/dumpling.  We live on a narrowboat and in the cold weather have our coal/wood burning stove going day and night at the moment.  Cooked the stew slowly on top the stove for a few hours, so yummy.

Made this for dinner tonight and it was the perfect warm dish for a cold and rainy Michigan evening. I substituted beef broth for water and left out the whiskey because I don’t have any but followed the rest of the recipe and it was delicious, will definitely make again!

I love the flavors of this recipe and combo of meat and biscuit. I batch cook, so I removed the biscuits to store so they wouldn't get soggy.

Wow!! I will be making these soon! Trying to get my husband to be low carb and he will definitely enjoy this!!

Perfect on a cold and snowy night. Love this winter stew!
Erika

I made the keto beef stew &amp; cheesy biscuit crust and it was delicious! I changed things up a bit though. I normally freeze soups and stews for single meals to save time later. I made the cheesy biscuit crust into cheesy biscuits to freeze and reheat separately. I like crispy crunchy toppings. The stew freezes really well, and you definitely think you're eating potatoes rather than radishes!

This is excellent, even the picky husband enjoyed it. Easy to make. Thank you!

Pure comfort food. Thank you. Keto seems to be flooded with dessert recipes so this was really needed at least for our family.

forgot to add the rating.  love this recipe

All IBIH recioes i have tried have worked flawlessly!!

This is so yummy!! It totally satisfies my beef lovers in the family and my mom who thinks that it’s full of “carbs”. Lol.

Really delicious!  Definitely adding it to the rotation.

Absolutely delicious and perfect for the cold weather!

Love the cheesy biscuit topping. It is hard to make good keto breads

I lived this stew, but the biscuit part is what made me the happiest. 😂

Love it.  Great comfort food and so delicious

This is a comfort food favorite of mine - great in this cold weather!

This sounds awesome!  I'm can't wait to make it!  Thank you so much.

Sounds yummy A My Instant Pot is on the way as we speak.

Top 8 meat pies recipes from across the web

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Top Tags

Louisiana Meat Pies

Mini Meat Pies

Lamb and eggplant pies

Lebanese Meat Pies (Sfeehas)

Lebanese Meat Pies (Sfeeha's)

Keto Beef Stew & Cheesy Biscuit...

Meat Pies (Tourtières)

Irish Meat Pies

Top 8 meat pies recipes from across the web

The most viewed meat pies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Louisiana Meat Pies

Mini Meat Pies

Lamb and eggplant pies

Lebanese Meat Pies (Sfeehas)

Lebanese Meat Pies (Sfeeha's)

Keto Beef Stew &amp; Cheesy Biscuit...

Meat Pies (Tourtières)

Irish Meat Pies

The most viewed meat pies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Keto Beef Stew & Cheesy Biscuit...