Category Archives: Breads and Pastries

Meat Pies

“There is no “I” in team. But there is an “I” in pie. Meat Pie.” Couldn’t resist the Sean of the Dead reference…lol
Beef Empanadas for my hungry crew tonight.
Whether you call them Meat pies, Angus pasties, or Beef Empanadas…they are delicious and super-duper easy! Serve as an after school snack or make a meal out of it by adding a simple garden salad on the side.

Meat Pies
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Servings Prep Time
12 pies 20 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
12 pies 20 minutes
Cook Time Passive Time
45 minutes 30 minutes
Meat Pies
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Servings Prep Time
12 pies 20 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
12 pies 20 minutes
Cook Time Passive Time
45 minutes 30 minutes
Ingredients
For the pastry
Servings: pies
Units:
Instructions
  1. Preheat oven to 400 degrees. Mix pastry dough careful to not over mix. Cover dough with waxed paper and chill for 30 minutes.
  2. While dough is chilling in the refrigerator, brown the meat in a large skillet. Add onion and season with salt and pepper and Greek seasoning. Allow to cool.
  3. Roll out dough on a lightly floured surface. Cut into ten equal sized circles about 5 inches in diameter. (I used a coffee can). Fill each circle with equal amounts of the filling. Fold edges over to create a semi-circle. Dampen edges with water so that the pastry will seal. Press edges with fork. Salt and pepper the tops of the pies.
  4. Place pies on a parchment lined baking sheet. Bake at 400 degrees for 45 minutes or until lightly golden brown.
Recipe Notes

This pastry dough is quite versatile to work with and would work for most kinds of hand pies. There will be plenty of dough left to make some other yummy treat.  Feel free to experiment with different additions to the beef filling. Add carrot or even thin sliced potatoes.

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Zucchini Bread

This Zucchini Bread recipe is to die for, Y’all!  You can make a sweet bread out of basically anything and it will be delicious and this Zucchini Bread is no exception. Perfect to bake on a cold rainy day. The house will smell so good! Yum!

Zucchini Bread
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Servings Prep Time
2 standard loaves 10 minutes
Cook Time
1 hour
Servings Prep Time
2 standard loaves 10 minutes
Cook Time
1 hour
Zucchini Bread
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Servings Prep Time
2 standard loaves 10 minutes
Cook Time
1 hour
Servings Prep Time
2 standard loaves 10 minutes
Cook Time
1 hour
Ingredients
Servings: standard loaves
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Shred the zucchini using a food processor and the grating disk attachment. Set to the side.
  3. In a large bowl, combine the dry ingredients: flour, salt, nutmeg, baking soda, and cinnamon.
  4. In separate bowl, combine the wet ingredients: oil, eggs, water, shredded zucchini, lemon juice and sugar.
  5. Mix wet ingredients with the dry and fold in walnuts.
  6. Spray two standard loaf pans with non-stick spray (we used coconut spray). Bake for 1 hour until toothpick comes out clean.
Recipe Notes

Alternatively, this original recipe will also bake 5 mini loaves. Cooking time would be 45 minutes.

If double the recipe, do NOT double the sugar. Makes it too sweet.

When doubling the recipe, the yield was 2 regular standard loaves and 48 mini muffins. Cooking time for the mini muffins will vary, approximately 15 minutes per batch.

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