Try this Alabama Meat Pies recipe.
- Carbohydrate 36.65772 g
- Cholesterol 82.37876116 mg
- Fat 34.65910825 g
- Fiber 0.55719999051094 g
- Protein 24.2621152583 g
- Saturated Fat 12.70607448242 g
- Serving Size 1 1 Serving (193g)
- Sodium 1452.39833642 mg
- Sugar 36.1005200094891 g
- Trans Fat 4.58351839839 g
- Calories 560 calories
Step-by-step
- Preheat oven to 400 degrees.
- Brown ground beef and sausage in large pan.
- Season to taste.
- Drain and add cheese, letting it melt through out meat.
- On large baking sheet flatten out biscuits and place meat mixture on them and then cover them with flattened biscuit tops.
- Sprinkle with garlic powder and place in the oven for about 10 minutes or until golden brown.
Ingredient lists rarely indicate how moisture migration impacts pastry integrity. Ground beef and breakfast sausage release significant water and rendered animal fat during browning. If introduced directly to raw dough without sufficient draining, this liquid dissolves the structural starch network before thermal expansion occurs, resulting in soggy layers. Draining the pan thoroughly after browning eliminates excess water while retaining enough fat to coat the meat proteins, creating a barrier that protects the inner crumb.
Processed cheese contains emulsifying salts such as sodium citrate, which allow proteins and fats to remain unified under high heat rather than breaking into an oily pool. Stirring the shredded cheese directly into the warm meat mixture allows residual thermal energy to activate these emulsifiers smoothly. Enclosing this rich filling between two flattened biscuit layers traps steam inside the pockets, forcing the dough to rise vertically during baking.
Setting the oven to 400 degrees Fahrenheit generates rapid steam production inside the starch matrix, yielding a golden brown exterior within 10 minutes. Monitoring the visual cue of crust coloration prevents over-baking, which dries out the biscuit interiors. When adjusting portion counts up or down, maintain the ratio of one pound of total meat protein per two standard cans of biscuits to preserve structural integrity.
