Miniature Meat Pies

[nverland]

Miniature Meat Pies
Total Time Prep: 30 min. + freezing Bake: 15 min. Makes about 1-1/2 dozen

Ingredients

1 pound ground beef
1/2 cup chili sauce
2 tablespoons onion soup mix

DOUGH:
3 cups all-purpose flour
1 to 2 tablespoons sesame seeds, optional
1 teaspoon salt
1 cup shortening
3/4 cup shredded cheddar cheese
3/4 cup evaporated milk
1 tablespoon cider vinegar

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili sauce and soup mix; set aside.
In a large bowl, combine the flour, sesame seeds if desired, and salt. Cut in shortening and cheese until crumbly. Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball.
Divide dough in half; roll out to 1/8-in. thickness. Cut with a lightly floured 2-1/2-in. round cutter. Place half of the circles 2 in. apart on ungreased baking sheets; top each with a rounded tablespoonful of beef mixture. Top with remaining circles. Moisten edges with water and press with a fork to seal. Cut a slit in the top of each.
Bake at 425° for 12-16 minutes or until golden brown. Serve immediately. Or, cool, then wrap each in plastic wrap and place in a freezer bag; seal and freeze for up to 3 months.
To use frozen meat pies: Unwrap and place on an ungreased baking sheet. Bake at 425° for 14-16 minutes or until heated through.