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Tony's Meat Pies

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Member since 2007
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Serves 12 tarts | Prep Time 20 | Cook Time 145

Why I Love This Recipe

Ingredients You'll Need

1lb chuck roast or blade steak
2 Tbsps flour
Several grinds black pepper
1 tsp salt
1 tsp Tony's seasoning
1/2 cup water
1 12 oz package frozen puff pastry dough, thawed
1 Beaten egg for glaze



Trim any fat and gristle from the meat. Slice meat against the grain into thin slices and then chop finely. Dust meat with flour, Tony's, salt and pepper. Place meat in a large skillet add the 1/2 cup water to the meat mixture, cover and simmer for 2 hours or until the meat is very tender. Replace water in saucepan as necessary to maintain level. Allow to cool completely. Preheat oven to 400F

Roll 3/4 of the puff pastry out to about 1/4 inch thickness.Cut rounds and place into individual tart pans. Fill each crust 3/4 full of the cooled meat mixture.

Roll out remaining puff pastry dough and cut rounds to fit the tops of the pies.Moisten the edges of the top crusts and fit over the filling, crimping edges to seal well and hold the gravy in. Pierce the middle of each top crust to vent the steam.

Brush top crusts with the beaten egg.

Bake in preheated oven for 25 minutes or until pastry is puffed and golden.

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