Beef and Swiss Meat Pies
These are even better when done in a ceramic grill for that "brick oven" taste!"I just made these with some changes. They turned out great!
1..I marinaded my meat for about an hour with some garlic, seasonings and Worcestershire
2..I did not drain the fat instead just added a bit of flour to thicken it up
3..Baked in oven on pizza stone (preheated)
4..Brushed with garlic herb butter in last 2 min of cooking
I also used 2 pieces of cheese (swiss and pepperjack) because we love cheese and they came out gooey and yummy. if they didn't work out for you try again and make some changes. I think the fat is important to keep in for the flavor." - pandzics
Yield: 8 Ready in 45 minutes
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Beef and Swiss Meat Pies Preparation
In a preheated skillet, brown the meat, onion and bell pepper. Drain well.
Flour a surface, take two biscuits, overlap them and then roll them out into a figure 8.
Spoon about 3 tablespoons of the meat mixture onto on half of the dough and top with sliced cheese.
Pull and stretch the empty side over and onto the mixture. We find it helps to slightly moisten the edge of the dough with water first. Then crimp the pie closed with a fork.
Bake the pies at 425 for 8-10 minutes each, until golden brown all over.
If you're using the a ceramic cooker like the Big Green Egg, set it up with the plate setter LEGS DOWN with a pizza stone on top. If you're using an oven, a pizza stone would help but you can use a baking sheet if that's what you have. If you don't preheat the stone, the bottom of the pies will be a bit doughy, so take your time and preheat!
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