Today I decided to try a different way of making meat pies - using a muffin tin to shape the pie, and keeping it open. For variety, I made a dozen spicy beef and mushroom, and a dozen cranberry ginger chicken mini pies.
Dough recipe:
Beef and mushroom filling:
Seasoned with garlic, red wine, cilantro, thyme, pepper flakes, chili sauce, salt, and pepper.
Cranberry and ginger chicken filling:
Seasoned with fresh ginger, onions, cumin, paprika, all spice, rosemary, salt, pepper, and sesame oil.
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