10 Servings
20 Minutes
Allergens
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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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.