Meat Pockets

Esther Ottensoser Esther Ottensoser
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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.

 

20m 10
Easy Meat

Contains: Wheat, Gluten

Episode for this recipe

6 1:04

Meat Pockets

Shortcuts by Family Table

Family Table

Ep. 115

Sep 29, 2022

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Directions

Make the Meat Filling

  1. 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.

  2. Fill the pie shells with the meat mixture and bake according to the directions on the package.


     

Assemble the Meat Pockets

  1. 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.


     

Tips:

Don't have a go-to mushroom sauce recipe? We suggest using the mushroom sauce from the Nitra cookbook's Chicken Breast with Mushroom Sauce recipe.

Notes:

Meat pies can be frozen before baking. Defrost before baking.

Variations:

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.

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7 Comments

Rivky Ros •

can this be frozen and reheated?

Rivky Ros •
Reply to Rivky Ros

whoops see it says to freeze before baking.

Malka Green •

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.

Raquel Malul Kosher.com Team •
Reply to Malka Green

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.

GF •

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!

Susan Cedars •

I'm so excited to make this - who makes mini pie shells for savory dishes?

Aliza Lapa •

What is the flour for? How does it get dissolved?

Raquel Malul Kosher.com Team •
Reply to Aliza Lapa

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.