Meat Pockets

Esther Ottensoser Recipe By
  • 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.

 

Ingredients (11)

Meat filling

For Serving

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.

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  • Rochel

    Meat Pockets

    Mushroom sauce

    Looks beautiful and easy! Do you have a recipe for the mushroom sauce please?
    Posted by Rochel G |February 24, 2018
    Replies:
    Chaia Frishman  - Kosher.com Admin
    We have this great one online. https://www.kosher.com/recipe/mushroom-sauce-recipe-3797
    Posted by Chaiaadmin|February 25, 2018
    0
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  • Rochel

    Meat Pockets

    Mushroom sauce

    Looks beautiful and easy! Do you have a recipe for the mushroom sauce please?
    Posted by Rochel G |February 24, 2018
    Replies:
    Chaia Frishman  - Kosher.com Admin
    We have this great one online. https://www.kosher.com/recipe/mushroom-sauce-recipe-3797
    Posted by Chaiaadmin|February 25, 2018
    0

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