Meat Pies

Published 9:27 am Thursday, May 2, 2013

4 packages refrigerated pie dough rolls (roll out to make the dough thin)

2 pounds lean ground chuck

2 large onions (chopped)

1-1/2 teaspoons salt

1/2 teaspoon cayenne pepper

3 tablespoons olive oil

1 cup water

Extra olive oil to brush on top

Brown ground chuck in olive oil with salt, cayenne pepper and onions. Add water. Simmer for about an hour; add more water if needed. Roll out the pie dough as thin as you can. Cut pie dough with biscuit cutter or dumpling maker.

Place 1 tablespoon of the meat mixture on half of dough round. Fold over and seal edges.

Bake at 425 degrees on greased cookie sheet for 15-20 minutes or until brown. Brush tops liberally with olive oil immediately after removing from oven.

Linda Sarkies, New Iberia