Thursday, October 4, 2012

Meat Demons


(adapted from Taste of Home)

Meat Demons are the greatest little evil meat pies ever!! These things started out as pumpkins but once carved and cooked they took on a totally different feel and thanks to a fellow meat demon lover (I don't even know if that sounded right), they have officially been dubbed: Meat Demon -  instead of Pumpkin Turnovers.. or something equally lame like that.


  • 1/2 pound ground beef
  • 1tbs chopped onion
  • 1 cup shredded mozzarella cheese
  • 1/4 cup yellow mustard
  • 1/4 cup ketchup
  • 2 tubes (16.3 ounces each) large refrigerated flaky biscuits (Pillsbury Grands is perfect).
  • 1 egg, lightly beaten
  • Nonstick cooking spray


So ideally, you need a couple tubes of Pillsbury biscuit dough. I didn't have any and I wasn't about to run out to the store,  so I resorted to using Pillsbury Crescent dough because I had at least four tubes of that. The outcome is pretty much similar, its just much more of a pain to have to roll it into a ball and flatten it out. The major plus of using the biscuit dough is that its already round and you just have to cut it in half (two flat pieces).  The point here is that it can be substituted with what you have available. 

What a pain!! Make sure you buy the biscuit dough instead and save yourself the time! There are 8 perfect biscuits in each tube. Carefully slice each one in half so you have 2 disks (this will be the top and bottom of the turnover).  If you use other dough like I did, just roll it into a ball and flatten into 3-4 inch disks.

Pre-heat the oven to 350.
Cook your ground beef in a skillet with the chopped onions. You can add salt, pepper, or whatever hamburger seasoning you'd like.  Once cooked, add the shredded cheese and mix it in, followed by the ketchup and mustard.  Blend completely.

Spray a baking sheet with the nonstick spray. 
Place one disk down and scoop about a tablespoon worth of the meat mixture into it. More if there is room.
Carve out your pumpkin, ghost, demon face in the 2nd (top) disk, and place it on top of the meat mixture.  
Pinch all around the sides to seal the pocket.
Lightly brush the surface with the egg and bake for 10-15 minutes or according to the dough package.  You basically want the outside to be a nice golden brown. 



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