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Meat Pockets


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.  


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.  


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.


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


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.