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.
Meat Pockets
Recipe By Esther Ottensoser
- Cooking and Prep: 20 m
- Serves: 10
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Contains:
Ingredients (11)
Meat filling
For Serving
Start Cooking
Make the Meat Filling
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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.
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Fill the pie shells with the meat mixture and bake according to the directions on the package.
Assemble the Meat Pockets
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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.
Note:
Meat pies can be frozen before baking. Defrost before baking.
Tip:
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.
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Replies:
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. -
Replies:
Any store that sells spices by weight.
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Replies:
We have this great one online. https://www.kosher.com/recipe/mushroom-sauce-recipe-3797
Please
Log in to post a review How'd it turn out? Write a review.
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Replies:
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.
-
Replies:
Any store that sells spices by weight.
Please
Log in to ask a question Write your question here
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Replies:
We have this great one online. https://www.kosher.com/recipe/mushroom-sauce-recipe-3797
