These meat pies are ridiculously simple to make, but packed with plenty of flavor. A savory beef filling and a thick, onion gravy are tucked into a crust that’s impossible to mess up. Perfect for on the go lunches or little kids, these meat pies are just delicious!
Ingredients:
2 to 2 1/2 lbs of ground beef
1lb sausage (Any variety you like is fine, I used Jenni-O Turkey Sausage)
2 cans refrigerated Biscuits (NO FLAKY KINDS- I used Pillsbury Grands Southern)
1 packet of Beefy Onion Soup Mix
1 tsp Garlic Powder
1/4 tsp Pepper
1/2 tsp sugar
2 cups water
4 tablespoons flour
1 egg, lightly beaten
Instructions:
1. Preheat oven to 350°
2. Brown the beef and sausage together in a skillet over medium heat. Drain off fat, extra juices in a colander. Place drained meat in bowl and set aside to cool.
3. Pour onion soup packet and water in a 2 qt. saucepan with 4 tablespoons of flour and bring to a boil.
4. Add garlic powder, pepper and sugar and stir to combine. Let gravy cook until thickened, about 3-5 minutes. Remove from heat and cool for about 5 minutes.
5. Scoop 1/3 cup of cooled gravy and mix into browned meat. Then, add another 1/3 cup of gravy and stir to combine, being sure to evenly coat the filling.
6. Lay out a piece of wax paper or parchment paper on counter top. Open canned biscuits, and separate, one at a time as you go.
7. Use your fingers to gently spread and stretch biscuit, pressing outward from the center to the rim of dough. It should be about 3-4 inches wide.
8. Scoop out a little less than 1/4 cup of meat and gravy filling and place it in center of biscuit dough.
9. Gently fold one side of dough over the filling and press it against bottom side. Crimp the edges of the dough with a fork to ensure that it is sealed and does not leak during baking.
10. Place pies on greased baking sheets, about eight per pan. Brush tops with beaten egg with a pastry brush.
11. Bake for 15-20 minutes in preheated oven until golden brown on tops and bottoms*
*Depending on the type of oven you have, you may need to rotate the pans from top to bottom oven shelves halfway through to ensure even baking.
