Meat Pockets

 

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

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.

Variation:

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.