Savory Beef Pies

Savory Beef Pies

Southern Living NOVEMBER 2001

  • Yield: Makes 26 pies


  • 1 medium onion, diced
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 pound ground round
  • 2 tablespoons instant mashed potato flakes
  • 1/4 cup hot water
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2 (15-ounce) packages refrigerated piecrusts
  • Tomato chutney (optional)


Sauté onion in hot oil in a large skillet over medium-high heat 5 minutes. Add garlic, and cook 1 minute. Add beef; cook, stirring often, until meat crumbles and is no longer pink. Drain, cool, and set aside.

Stir together potato flakes and 1/4 cup hot water until smooth.

Add potato, cinnamon, and next 3 ingredients to beef mixture, stirring until blended.

Roll piecrusts into 12-inch circles; cut each crust into 6 (4-inch) circles. Roll out enough remaining crust to make 2 more (4-inch) circles.

Spoon 1 rounded tablespoonful of beef mixture onto half of each pastry circle. Moisten edges with water; fold pastry over filling, pressing edges with a fork to seal. Place pies on ungreased baking sheets.

Bake at 400° for 15 minutes or until lightly browned. Serve warm with chutney, if desired.

Note: Meat mixture may be frozen up to 3 months. Thaw in refrigerator and prepare pies as directed.


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Savory Beef Pies Recipe