Best recipe for making ameat pie?

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Easy and Delicious Blender Quiche





This recipe is quick, easy and dlicious! The great part is you can use whatever leftovers (well...almost) you have on hand. This dish can be served hot or cold. Freezes very well! Use any cheese of your choice. Meat suggested: chicken, ham, or bacon. Vegetables suggested: zucchini, spinach, or broccoli.





INGREDIENTS:


1 cup shredded Cheddar cheese


1/2 cup cooked, cubed chicken meat


1/2 cup frozen zucchini, cooked


3 eggs


1/2 cup baking mix


1/2 teaspoon salt


1 dash garlic powder


1 tablespoon dried minced onion


2 tablespoons chopped fresh parsley


1 1/2 cups milk


1/3 cup olive oil


1/2 teaspoon paprika





DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch pie pan.


Spread shredded cheese across bottom of pie pan. Cover cheese with meat and vegetables.


In a blender, combine eggs, baking mix, salt, garlic powder, onions, parsley, and milk. Blend until smooth, then add olive oil. Blend until combined, then pour mixture over meat and vegetable layer. Sprinkle with paprika.


Bake in preheated oven for 40 minutes. Cool 10 minutes before serving.Best recipe for making ameat pie?
Chicken pie


INGREDIENTS





1 medium chicken


3 eggs


2 finelly chopped onions


1 cup of grated cheese (yellow, hard as grugierre)


5 tablespoons of margarin


finelly chopped parsley, salt, pepper


400 ready made pastry





HOW TO DO


Boil the chicken, remove skin and bones and cut it in small pieces. Put 2 tablespoons of butter in a pan and saute the onions a minute. Beat 2 eggs and add cheese and parsley. Mix chicken, onions and beaten eggs. Butter a baking tin and spread the half of pastry so as to cover the inner walls of the tin. Fill with the mix . Cover with the rest of the pastry which should be buttered. Beat the third egg and coat with it the top of the pie. Put it in an oven on a medium heat for 45 - 60 minutes. Serve it hot or cold.





OR


Lamb pie


INGREDIENTS





8 pastry sheets, very thin


2 kg of lamb meat


1 kg of dry onions


A water glass of rice


8 eggs


200 gr butter


1 cup of ground hard cheese





HO TO DO


We slice the meat and boil it with the onions and salt until it grows tender. Put the onions in a blender to have a pulp. We mix meat, onions, eggs. Cook rice in boiled water . Then we add it in the mix. We spread half of the sheets on an oiled baking pan and put the mix in. We cover our pie with the rest of the sheets, sprinke some hard cheese , the butter melted, and bake for 45 minutes at 180 degrees.
Pie crust


Meat


Gravy


Vegetables





Mix together meat, gravy and vegies


Pour into the shell and put a shell on top


Bake 350 degrees for 45 minutes to an hour
French Canadian Meat Pie





1 1/2 lbs. pork (minced)


1 medium onion (grated)


1 clove garlic (minced)


1 1/2 tsp. salt


1/2 tsp. thyme


1/2 tsp. sage


1/2 tsp. dried mustard


1/8 tsp. ground cloves


1/2 cup mashed potatoes








In a fry pan, combine all ingredients except potatoes. Cook uncovered for 30 minutes. Add mashed potatoes, mix well, and chill. Spread mixture into a pie crust. Cover top with pie crust dough and seal edges. Bake at 425 F for 30 minutes.
Shepherd's Pie





Ingredients


300g chicken meat deboned and cubed





(A):


200g big onions, sliced


2 cloves garlic, chopped


2 tbsp curry powder





(B):


250g cauliflower, cut into pieces or chopped


250g carrots, sliced


200g button mushrooms, sliced thinly


3 tomatoes, chopped and pureed





Seasoning:


2 tbsp chilli sauce


1 tbsp oyster sauce


1/2 tsp sugar


Dash of pepper


Salt to taste


1 tsp Maggi chicken stock granules





Topping:


1kg potatoes, parboiled and peeled


2 tbsp sour cream


30g butter





Method


To make the topping: Mash the potatoes and mix in sour cream and butter. Combine well. Put mixture into a piping bag fitted with a star-shaped nozzle.





To make the filling: Heat about 2 tbsp oil in a wok and stir-fry (A) till onions turn limp and soft. Add chicken meat and stir-fry well. Add curry powder and mix well to blend.





Stir in (B), mix in pureed tomatoes and allow to simmer till vegetables are tender and the gravy is thick. Add seasoning. Dish out and leave aside to cool.





To make the pie: Spoon the cooled filling into an oven-proof 2.5 litre pie dish. Pipe out the potato topping over the filling and bake the pie in an oven preheated at 200 to 210 潞C for about 25 to 30 minutes or until pie turns golden brown.