|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Spicy Meat Pies with Yogurt Sauce |
|
Serves: 8 Print this RecipeJulie Winter - Grosse Pointe Park, Michigan Bake-Off® Contest 36, 1994 Prize Winner Lemon, mint and oregano provide a Lebanese flavor to these sandwiches. SAUCE (1 CUP) 1 cup plain yogurt 1/2 teaspoon dried mint leaves 1/4 teaspoon salt FILLING 1/2 pound ground lamb or beef 1/2 cup chopped onions 1/4 cup shredded carrots 2 tablespoons pine nuts or slivered almonds 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes 1/2 teaspoon dried mint leaves 1/4 teaspoon dried oregano leaves 1/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon grated lemon peel 1 tablespoon lemon juice 1 garlic clove, minced BISCUITS 1 (1 lb. 0.3-oz.) can large buttermilk refrigerator biscuits 1 teaspoon sesame or poppy seeds In small bowl, combine all sauce ingredients. Let stand 15 minutes. Heat oven to 375°F. In large skillet over medium heat, cook lamb and onion until meat is no longer pink and onion is tender, stirring occasionally; drain. Add remaining filling ingredients; cook and stir for 1 minute. Remove from heat. Separate dough into 8 biscuits. Press or roll each biscuit into 5-inch circle. Place scant 1/4 cup filling in center of each biscuit. Fold dough over filling to form half circle. Press edges together; seal with fork. Place on ungreased cookie sheet. Sprinkle tops with sesame seed or poppy seed; lightly press into biscuits. Bake at 375°F. for 13 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve hot meat pies with sauce. Nutrition Per Serving: Calories 280; Protein 11g; Carbohydrate 28g; Fat 14g; Sodium 770mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Creamy Chicken Vegetable Chowder Sherried Mushroom Bisque Harvest-Fresh Spinach Soup Corn and Pumpkin Soup with Jalapeño Pesto Garlic Chicken Provençal Soup Creole Gumbo Great Northern Bean Stew Italian Spinach Dumpling Stew Italian Pasta Sausage Soup Vegetable Bean Soup Mexicana Mexican Vegetable Soup White Chili with Salsa Verde Zesty Chicken Vegetable Bisque Caribbean Chili Spicy Meatball Soup Southwest Tortellini Chowder Cheese-Steak Crescent Braid Crescent Chick-Be-Quicks Crescent Cristo Sandwich Loaf Crescent Samosa Sandwiches Crescent Three-Cheese Calzone Chicken and Cheese Crescent Chimichangas Crescent Oriental Egg Rolls Broccoli Ham and Swiss Rolls Chicken Salad Focaccia Sandwiches Biscuit Mini Focaccia Chinese Roast Pork Buns Ham and Swiss Crescent Braid Puffy Chiles Rellenos Poppin Fresh Barbecups Spicy Meat Pies with Yogurt Sauce Tex-Mex Biscuit Sandwiches Chicken and Black Bean Tostizzas Ham and Cheese Biscuit Pockets Reuben-in-the-Round Crescents Sweet 'n Sour Chicken Wraps Savory Crescent Chicken Squares Rosemary Chicken and Brie en Croute Spinach and Cheese Bruschetta Italian Spinach Torta Sicilian Mushroom Flatbread Italian Biscuit Flatbread Tuna Cheese Flips Mushroom Phyllo Tarts Tomato-Topped Onion Bread Wedges Savory Salmon-Filled Crescents Ham and Cheese Crescent Snacks Tex-Mex Appetizer Tart Pesto Crescent Twists with Feta Spread White Chili: Salsa Verde 01: Soups, Sandwiches and Snacks |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
