My first failure...

This is something Marion used to bring to the Carnival Balls in Baton Rouge.  She said they lost their minds over these!  She would make bite size pies for carnival food, but said you can also make large ones for luncheons.

Well, meat pies were good in theory and I do remember them being wonderful.  But, I'm sad to report that I give up.  Here's what my meat pies look like (and this is the good one!) before baking:

MEAT PIES: 

1 lb butter

1 lb Philadelphia cream cheese

4 cups flour

FILLING:

1/3 cup seedless raisins

1 clove garlic, minced

3 – 4 tbl olive oil

3 – 4 tbl beef bouillon

½ small onion, minced

½ lb ground beef

1 tsp flour

1 doz green olives, chopped

salt and pepper to taste (red and black pepper)

Directions: 

Soak raisins in boiling water about 30 minutes. 

Saute onion, garlic and beef in olive oil.  (You may add hot sausage to the ground beef.)

Then add flour and brown. 

Add bouillon, raisins and olives. 

Season and fill pie crust. 

Bake at 425 degrees for 8 to 10 minutes. 

Craig took over once I gave up because he couldn't stand all that waste... he did pretty good!  They tasted okay... but were a LOT of work.

Nesi only gave this two wags...