British Meat Pies

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AWESOME! I used a good quality refrigerator biscuit, a good quality dry mashed potato mix and a good quality sage breakfast sausage as well as all the ingredients indicated, except I didn't have celery, used celery seed spice instead. I added to this chopped garlic, Worcestershire sauce, a dash of red pepper flakes and a bit of nutmeg. Definitely brush the tops with the beaten egg, would have been too dry otherwise...served with a nice salad...yum!

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I've made these four times, now, for my husband and me and for our son. We ALL absolutely love them. Often, I use refrigerated biscuits and just flatten and stretch them out until they're big enough. This is one of our favorites.

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We loved this! Will definitely make again. I used beef instead of pork, cooked the beef and veg in a 2 tsp. pancetta fat, added garlic and thyme.

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To be truthful I have not tried or cooked these .. I am writing this because this is not a Meat Pie recipe to true.. there are no veggies in a meat pie ..... a Pastie does but not a meat pie ... it might be good though

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Taste like a traditional English meat pie. I served these for dinner with a side of green peas and a cold beer. Dip in HP sauce and whoila! My mom and I are English Ex-pats and we loved them.

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Love,love it,will make more for my family and friends.I will add more veggies like onions,carrots,tomatoes and peas.Thanks for making my day

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I had to jazz this up a little bit with some onion powder and other seasonings, but altogether, it was a pretty good dish. I love meat pies, and this is a 'quicker' way of making them. I'll definitely be making these again!

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My family loved this one (and so did my co-workers! Easy and delicious, what a great combination! I used a "hot" sausage which may have made it just a bit more flavorful. Definitely will keep this in my cooking arsenal! Sammi

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Made these the night before to take to a breakfast. I was really surprised--people loved them. (I only got to have one! Everyone was impressed and a Scotsman said these were as good as the real thing, maybe a little better. I thought the filling was bland when I first baked the pies, but improved after they sat over night and were reheated on a cookie sheet in a slow oven until "fresh" again. I used mashed potatoes from the grocery store seasoned with extra pepper and will use more onion the next time, and a little garlic, and omit the carrot. To make the pies I simply flattened the biscuits into rounds, with my hands, spooned topping into them, and pinched them into half moons and crimped them with a fork. The egg glaze is essential for a nice look. I baked mine on parchment paper, which I'd recommend, but think they'd probably be okay on a well-greased baking sheet. This is going to be a staple "make-ahead" breakfast recipe for me.