Miniature Meat Pies

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Miniature Meat Pies to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Miniature Meat Pies, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound ground beef
• 1/2 cup chili sauce
• 1 envelope onion soup mix
• 1/4 teaspoon salt
• DOUGH:
• 3 cups all-purpose flour
• 1 tablespoon sesame seeds
• (optional)
• 1 1/4 teaspoons salt
• 1 cup shortening
• 3/4 cup shredded Cheddar
• cheese
• 3/4 cup evaporated milk
• 1 tablespoon cider vinegar

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a skillet, over medium heat, cook beef until no longer pink; drain

Step 2: Technique & Execution

Stir in chili sauce, soup mix and salt; set aside

Step 3: Technique & Execution

In a bowl, combine flour, sesame seeds if desired and salt

Step 4: Technique & Execution

Cut in shortening and cheese until crumbly

Step 5: Technique & Execution

Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball

Step 6: Technique & Execution

Divide dough in half; roll out to 1/8-in. thickness