Delicious Little Meat Pies in a Cream Cheese Biscuit
Bite into pure comfort with these 'Delicious Little Meat Pies in a Cream Cheese Biscuit,' a satisfying fusion of a hearty, savory filling and tender, flaky dough. These miniature pies are brimming with a rich ground beef mixture blended with carrots, peas, Worcestershire sauce, and a hint of tomato paste, delivering a depth of flavor with every bite. Encased in a cream cheese biscuit dough, made irresistibly soft and buttery, these pies are baked to golden perfection. Perfect as a snack, appetizer, or even a grab-and-go meal, this recipe transforms everyday ingredients into an irresistible treat that's both kid-friendly and crowd-pleasing. Ready in under an hour with minimal fuss, these mini meat pies are destined to be a favorite on your table.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely diced
- 1 cup frozen peas
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 0.5 cup beef broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt (for the biscuit dough)
- 0.5 cup butter, cold and cubed
- 4 ounces cream cheese, cold and cubed
- 0.75 cup milk
- 1 large egg, beaten (for brushing)
Instructions
Preheat your oven to 375°F (190°C) and grease a standard muffin tin.
In a large skillet over medium heat, cook the ground beef until browned, breaking it into small pieces as it cooks. Drain excess grease if needed.
Add the chopped onion, garlic, and carrot to the skillet. Cook for 5-7 minutes until the vegetables are softened.
Stir in the frozen peas, Worcestershire sauce, tomato paste, beef broth, salt, and black pepper. Let the mixture simmer for 5 minutes until slightly thickened. Remove from heat and set aside to cool.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt for the biscuit dough.
Add the cold butter and cream cheese to the flour mixture. Using a pastry cutter or your fingers, work the butter and cream cheese into the flour until the mixture resembles coarse crumbs.
Pour in the milk and mix gently until the dough just comes together. Do not overmix.
Turn the dough out onto a floured surface and gently knead it 3-4 times until it is smooth. Roll the dough out to about 1/4-inch thickness.
Using a round cutter (about 4 inches in diameter), cut out circles of dough and press each circle into the cups of the greased muffin tin.
Spoon a heaping tablespoon of the cooled meat mixture into each dough-lined muffin cup.
Cut smaller circles of dough (about 3 inches in diameter) and place them on top of each filled cup. Press the edges slightly to seal the tops and bottoms together.
Brush the tops of each pie with the beaten egg to ensure a golden finish.
Bake the pies in the preheated oven for 20-25 minutes, or until the biscuit tops are golden brown.
Remove the pies from the oven and allow them to cool slightly in the muffin tin before carefully removing them. Serve warm and enjoy!
Nutrition Facts
Calories |
3762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.9 g | 313% | |
| Saturated Fat | 127.7 g | 638% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 6290 mg | 273% | |
| Total Carbohydrate | 255.8 g | 93% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 36.0 g | ||
| Protein | 134.5 g | 269% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 608 mg | 47% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2713 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
