Are you prepared for some crunchy, buttery, pecan cookies with toffee bits that have been wrapped in chocolate? Of course they would. Both preparing and eating them is simple. Maintain cookies in cookie jars with loose-fitting lids or loosely covered with plastic wrap while not in use. Your cookies may become softer if they are stored in an airtight container.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 small onion, sliced
- 1 pound lean ground beef
- 1 small tomato, diced
- 1 teaspoon garlic powder
- ½ teaspoon ground coriander
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- salt and pepper to taste
- 1 egg, beaten
- 1 cup feta cheese
- 2 (9 inch) frozen pie crusts, thawed
Instructions
- Heat oil in a large skillet over medium high heat. Saute onion until soft, about 2 minutes. Add beef and brown slightly; drain excess fat. Stir in tomato, garlic powder, coriander, oregano, cayenne pepper, salt and pepper and cook until meat is evenly browned, 10 to 15 minutes. Remove from heat and set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- Remove one pie crust from pan and roll out on a lightly floured surface. Cut pastry into four 6 inch circles; place circles on lined cookie sheet and lightly brush with egg beat. Place 1/4 cup of feta cheese onto each circle and top with some beef mixture, leaving enough room to seal dough ‘pockets’.
- Remove second pie crust from pan and roll out on lightly floured surface. Cut pastry into four 6 inch circles, as with first pie crust. Brush one side of each circle with egg beat and place, egg-side-down, on top of prepared pie circles. Pinch crusts together to seal around the edges. Use dough scraps to fill any holes or tears in the pie ‘pockets’. Brush tops with egg beat and make a small slit in the top of each pie (to allow steam to escape).
- Bake in the preheated oven for 15 to 25 minutes, or until cooked through and golden brown.
Nutrition Facts
| Calories | 998 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 188 mg |
| Dietary Fiber | 4 g |
| Protein | 37 g |
| Saturated Fat | 27 g |
| Sodium | 1371 mg |
| Sugars | 4 g |
| Fat | 72 g |
| Unsaturated Fat | 0 g |
Reviews
Made it for a game night and everyone really enjoyed the taste and the flavor. I will definitely be making it again.
I have made this for years and the whole family loves it. I just make one big pie and add a small can of tomato paste or sauce to help with the dryness. Yummy.
These are super good. I thawed the frozen pie crust but I should have let it get room temperture to roll out easier. My boyfriend and my brother LOVED them
My husband loved this but I did make some important changes. As one reviewer suggested, I simply cut the two crusts into quarters. This saved both time and dough. Secondly, I doubled the spices (except for the red pepper). Thirdly, after reading the reviews and discovering that I didn’t have any tomatoes anyway, I substituted salsa for the tomato. This worked out great – the pies weren’t dry at all. I added the salsa last so I just kept adding until the mixture had a good consistency. I used at least a half-cup of salsa by the time I was done. I also diced the small onion instead of just slicing it. Finally, I added a small handful of grated cheddar to the top of each pie before putting on the upper crust. While it’s hardly necessary, I think that made them even better — I love the combined taste of cheddar and pie crust. I’ll be making these again soon. We have a lot of ground venison and this is a great way to use a pound.
I made this as written, and it was just OK. The flavor was alright, but it was a little too time consuming for the end result.
Wonderful recipe, and easy to make it your own too. Its quick easy and tastes fantastic.
For me, these were too much effort for the results. They turned out watery and did not showcase the feta very well.
In normal allrecipes fashion, I altered this recipe quite a bit. I doubled all the spices. I used 1 can of tomatoes (liquid included) instead of 1 tomato. I also added one beaten egg to the meat mixture to make it hold together more. I added pine nuts and garlic. I also put in 1/2 a can of tomato sauce to combat dryness. I baked it all in a deep dish pie crust at 350 degrees for 1/2 an hour. That made it a quick and easy supper. I served it with a salad and asparagus on the side. Delicious.
I did not like this at all and neither did my family. I made it exactly as written except I used a little less of the cayenne than it calls for but it wasn’t good. Nothing in particular, just didn’t like it at all. Alot of work and not very good.
I didn’t find this recipe dry at all, and actually wonder if other reviewers continued to drain the meat after putting in the tomato, getting rid of all the juice from the tomato thinking it was grease. I used a medium sized tomato, and drained off as much grease as possible before adding the tomato. After adding the tomato I ran off enough excess liquid to keep the pies from getting too sloppy, and the remaining juice was 90% from the tomato and flavored with all the great spices thrown into the meat. I did follow the advice of other reviewers and set the oven to 375, and cooked everything for about 20 minutes. I also ran out of pie before filling like other reviewers, so next time I’m getting more pie dough or halfing the filling and just making enough for two people. Still, this recipe got a great response. My boyfriend says I have now hooked him on feta, and I thought the pie was really rich with the cayenne pepper and other seasoning coming through beautifully.
My husband and I love Greek food, and absolutely gobbled up this recipe! My hausband actually stopped eating, touched my arm and said, “Let me be clear about how much I love this!” I used 3/4 of a can of diced tomatoes and lowered the temp to 375 as suggested in other reviews and it was plenty moist. I used 3 cloves of garlic and ended up using 3 pie crusts but left everything else the same. I think next time we may add cooked spinach to the pie. Quick, easy and delicious with a big green salad, thanks!
I was cleaning out the fridge and had everything but the ground beef for this. I decided to use sausage instead and it was great. I used canned tomatoes with a tiny bit of the juice. I was told by my husband that we can have it again (which means he liked it too).
I thought that there was too much crust, way too much breading. The beef was flavorful, but dry. Just ok.
I really liked this recipe. I took a hint from the others who cut their shells into four wedges, but only cut mine in half, then folded the half around the mixture. This way you don’t have to seal as many edges. I had too much meat, so I only sealed the cut edge, and left the rounded edge open (too full to close it). They held together long enough to get them on the plates, and that’s the important part! 🙂 I used the canned tomatoes (Italian style) but I used too much of the juice, so had to scoop the meat mixture carefully to avoid sogginess. I also had no cayene pepper so used a wee bit of Thai chili garlic sauce instead for a bit of spice. I cooked it at 375 for 25 minutes as suggested to melt the cheese more, but I don’t find that feta ever really melts. All in all, very yummy!
These were yummy! I used canned tomatoes with onion and garlic like others suggested…drained a little and use about 3/4 of a can. The filling came out very tasty. My only complaint is that I ran out of pie crust before I ran out of filling, however that may be b/c I cut my 2 crusts into 4 wedges each, which made folding them a little awkward.
I agree with most: this is an usual and savory pie. It is dry; I would use canned, diced tomatoes mostly drained, and I would lower the temp a bit and bake longer to melt the cheese better. But a fun and interesting dish!
adults liked and kids hated. good flavor
I made this last night and we both loved it. I did as One had suggested and added canned diced tomatoes with some juice to combat the dryness. I also use Pillsbury refrigerated pie crusts and cut them in quarters making the pies with thoes instead of cutting circles No waste!!! I will add black olives next time. also I found that the pies were brown after 18 mins so I might lower the oven temp next time to 375 so the cheese gets a chance to melt more.
This was a definite hit. To combat the ‘dryness’ that others had mentioned, I used a canned of diced tomatoes, slightly drained. This worked well. I also added sliced black olives and used greek seasoning. I got asked when I was going to make this again!!
I love feta cheese, so I had to give this recipe a try. My husband looked awkwardly at it and kind of turned up his nose, but ended up taking the leftovers to work for lunch. I felt like I was making a gourmet meal! Thanks!
I had to give this a 4. My ex-husband made it, and I didn’t like it at all.(It’s been about a year, catching up on my recipe box) But when he took it to work, everyone just LOVED it, and he had to make it again, and take it to work the next week.