Meat Pies

Here's a hearty meal idea for ground beef

that's especially delicious in the winter.

Meat Pies

(Serves 4)

Crust

1 cup flour

3 Tbs. butter

2 Tbs. sesame seeds

1/2 tsp. salt

1/3 cup milk

Pie Filling

2 lbs. ground beef (I use chuck or sirloin)

1 lb. block of Swiss cheese

1 Chinese cabbage (explained below)

(You can also use a Celery cabbage.)

 1 onion chopped

2 tsp. ground sage

salt and pepper to taste

You can find a Chinese cabbage in most grocery stores,

but sometimes they are out of season.

It looks like this:

Preheat oven to 425 degrees.

To make the crust, use a pastry blender

to cut the butter into the flour.

You can also use 2 knives to do this.

Cut in until you have

what looks like lumpy flour.

Add the sesame seeds, salt and milk.

Stir together.

Use your hands to press the dough into a ball.

Spray 4 oven-safe bowls with cooking spray.

Divide the dough into four equal balls

and put one in each bowl.

Press the dough into the bottom to form the crust.

Bake the crusts for 9-10 minutes until golden.

Fry up the ground beef in a large Dutch oven pan.

While the meat is browning,

cut the block of Swiss cheese in half...

Grate one half.  I use my

food processor to make it fast.

Set the other half aside to use as topping later.

Thinly slice the Chinese cabbage like this:

Now, cut the slices in half like this:

Chop the onion.

When beef is browned, drain the fat (I rinse it, too.)

Return meat to the pan and add the cabbage

and onion.  Cook until the onions are clear and the

cabbage has wilted.

The cabbage loses a lot of water during cooking,

so drain the excess water.

Season the mixture with the sage

and salt and pepper to taste.

Stir in the grated Swiss Cheese.

Divide the meat mixture evenly among

the four prepared bowls and

spoon it over the crusts.

Grate Swiss cheese over the top

and bake until the cheese melts.

My husband LOVES this meal

and so do I!