Meat Pockets

 

• 

• Cooking and Prep: 20 m
• Serves: 10
• Contains:

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.

 

READ MORE

Ingredients (11)

Meat filling

• 3 Gefen Frozen Garlic cubes

  X

  

  Gefen Garlic Cubes

• 1 tablespoon oil

• 2 tablespoons onion soup mix, dissolved in 1/2 cup water

• 1 large onion, chopped

• pepper, to taste

• salt, to taste

• 1 and 1/2 pounds (2/3 kilogram) chopped meat

• 1/2 cup flour

For Serving

• 2 packages Ungar’s mini pie shells (24 shells in all)

• 1 recipe mushroom sauce (use your favorite recipe)

• fresh rosemary twigs, for garnish

Save To Recipe Box Select All IngredientsDeselect All Save To Shopping List

Start Cooking

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.

    

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.