Sunday, June 8, 2014

ARMENIAN MEAT PIES By Ronda Hinrichsen

When I was young, my grandfather, an Armenian, used to bring "meat pies" to our family whenever he came to visit. It was a dish we all loved, and a tradition my mother has continued, now that she's the grandma. So, a week ago when she came to visit, she brought us a freezer bag of Armenian Meat Pies. In fact, I just finished eating a couple of them. Here's the recipe, in case you'd like to give them a try; and if you do, I'd love to hear how you liked them.

Meat Pies--Makes 18 to 20 individual "pies"

Bread or Roll dough--I use Rhodes dough balls to make it easier.

Meat Filling:
1/2 lb. hamburger (raw)
1/2 lb. patty sausage (raw)
1 green pepper, chopped
16 oz. can of blended tomatoes or juice
1 clove garlic or 1/4 tsp. garlic salt
1 bunch parsley, chopped


1.    Combine meat filling ingredients (like when making meatloaf).
2.    Roll out the 2 to 3 inch balls of dough, flat, like small pizzas and place on a greased cookie or pizza pan.
3.    Spread 1/4 cup of the meat filling on each rolled out dough ball.
4.    Bake at 375 degrees for about 18 minutes, or until the meat is cooked and the dough is lightly browned.


No comments:

Post a Comment