Chili Meat Pies

By The Canadian Living Test Kitchen

38 people added this to their Recipe Box

This recipe makes 6 pies servings

Nutritional Info
Per pie: about	-
cal	844844 cal
pro	33 g33g pro
total fat	50 g50g total fat
sat. fat	23 g23g sat. fat
carb	65 g65g carb
fibre	5 g5g fibre
chol	180 mg180mg chol
sodium	749 mg749mg sodium
% RDI:	-
calcium	88 calcium
iron	5151 iron
vit A	9494 vit A
vit C	3838 vit C
folate	6969 folate

Although they take a bit of time to prepare, meat pies are really time-savers when they're on hand in the freezer for busy nights. We use standard-size tart pans, so the servings are large enough that half a pie may be enough for small appetites. Serve with baby carrots and a tossed salad.

Ingredients

1 sweet potato 1 1sweet potatosweet potatoes
1-1/2 lb lean ground beef 1-1/2 1-1/2lb lblean ground beef
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
2 small onions , chopped2 2small oniononions, chopped
1 jalapeno pepper , seeded and minced1 1jalapeno pepperjalapeno peppers, seeded and minced
2 cloves garlic , minced2 2cloves garlic, minced
1 tbsp chili powder 1 1tbsp tbspchili powder
1 tsp dried oregano 1 1tsp tspdried oregano
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 cup tomato paste 1/4 1/4cup cuptomato paste
1 whole tomatoes 1 1whole tomatoes
1/3 cup minced fresh coriander 1/3 1/3cup cupminced fresh coriander or parsley
1 Pie Pastry 1 1Pie Pastry
1 egg , beaten1 1eggeggs, beaten

Preparation

Peel and cube sweet potato. In saucepan of boiling salted water, cover and cook potato until tender, about 15 minutes; drain and mash. Set aside.

In large shallow Dutch oven, cook beef over medium-high heat, breaking up with spoon, until no longer pink, about 10 minutes. Transfer to bowl.

Drain fat from pan. Add oil and heat over medium heat; fry onions, jalape?epper, garlic, chili powder, oregano, salt and pepper, stirring often, until softened, about 5 minutes.

Add tomato paste; fry for 1 minute. Stir in tomatoes, breaking up with spoon and scraping up brown bits from bottom of pan.

Return beef to pan and bring to boil. Reduce heat and simmer, stirring occasionally, for about 10 minutes or until space remains after spoon is dragged through. Stir in potato and coriander. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow container until cold. Cover and refrigerate for up to 2 days.)

On lightly floured surface, roll out 1 of the pastry discs to 1/8-inch (3 mm) thickness. Cut out six 7-inch (18 cm) circles; fit each into 4-3/8-inch (11 cm) foil pie plate. Divide filling among pie plates.

Repeat rolling out and cutting remaining pastry. Brush pie edges with some of the egg; top with pastry circles. Trim and flute edges. Using 1-inch (2.5 cm) cutter, cut vent in top of each pie. (Make-ahead: Cover and refrigerate for up to 24 hours. Or wrap and freeze in airtight container for up to 2 months. Thaw in refrigerator before baking.)

Brush top with egg. Bake in bottom third of 425°F (220°C) oven for 10 minutes. Reduce heat to 350°F (180°C); bake until pastry is golden and filling is bubbly, about 35 minutes.

Source : Canadian Living Magazine: September 2007