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Create this attractive presentation by simply filling mini pie shells with a meat filling (or any filling of your choice). The secret to this presentation is simply turning one pie over another.
1 and 1/2 pounds (2/3 kilogram) chopped meat
1/2 cup Mishpacha Flour
3 cubes Gefen Frozen Garlic
1 tablespoon oil
2 tablespoons onion soup mix, dissolved in 1/2 cup water
1 large onion, chopped
pepper, to taste
salt, to taste
fresh rosemary twigs, for garnish
2 packages mini pie shells (24 shells in all)
1 recipe mushroom sauce (use your favorite recipe)
Heat the oil in a frying pan over medium heat. Sauté onion until golden. Add remaining filling ingredients. Stir mixture frequently and cook until the meat is cooked through.
Fill the pie shells with the meat mixture and bake according to the directions on the package.
Place one meat pie on each plate (remove from pan). Place a second pie, upside down, on top of each pie and remove foil pan. Pour mushroom sauce over meat pockets and stick a rosemary twig in each one.
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can this be frozen and reheated?
whoops see it says to freeze before baking.
Mushroom sauce Looks beautiful and easy! Do you have a recipe for the mushroom sauce please?
We have this great one online. https://www.kosher.com/recipe/mushroom-sauce-recipe-3797
I love this recipe, but the written part does NOT reflect what the person in the video did with the second pie crusts.
She filled the first ones and then inverted the other ones over the ones filled with meat and baked them that way,
closing the up and then poured the sauce over it. I love it this way and would definitely make it this way. However, in the recipe directions, it doesn’t say that. You may want to correct and change that. It is a bit misleading.
The directions to make it the way it is in the video can be found in the “variation” of the recipe on the bottom: Alternatively, you can mound all of the meat filling in half of the pie shells. Place a pie shell on top of each mound and lightly press the edges of the dough together. Brush with egg and bake at 350 degrees Fahrenheit for 50 minutes.
This recipe sounds yum. I am excited to try it.
But I am confused: The recipe in the video is different than the instructions on the page.
Can the instructions from the video be written out as a ‘variation’ please? It is hard to catch all the details, as the video is very fast.
Thank you!
I’m so excited to make this – who makes mini pie shells for savory dishes?
What is the flour for? How does it get dissolved?
The flour will absorb all the liquid in the meat so that you don’t have a runny filling. It will dissolve when cooking the meat on the stovetop.
Do you know where I could purchase rosemary twigs?
Any store that sells spices by weight.