Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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Halloween

(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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Halloween

25 Years of Terror (2006) John Ottman

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What is your favorite type of meat pie?

I convinced 2 people from England to try a pumpkin pie (If you haven’t had one, they are really good, I promise!) , but they said I have to try a meat pie in return because I have never tried one before an apparently they are good. They sound horrible though! So I want to know what your favorite is so I know which one to try. Also, I’m in America and the only meat pie I have ever seen for sale here was a chicken pot pie, so if anyone could give me a good recipe that would be awesome. 🙂 Thanks and happy Halloween!

3 Responses to What is your favorite type of meat pie?

  • Hman says:

    I find different makers make different good pies, on shop may have a great Steak and Pea, and I need to go to another for a great mutton pie.
    Another do very good bacon and egg pie and a very good smoked fish pie.

    In England their pies like ours will have a crust shell base, and a pastry lid.

    http://i514.photobucket.com/albums/t343/Lukemyster_photos/Meat_pie2.jpg
    This is a great pic of what the title says is a Steak & Cheese Pie, and is a great image of what a rie looks like
    http://i599.photobucket.com/albums/tt79/Dune16/Food/My%20Food/New012.jpg

    Hman

  • Donaha Buchanan says:

    .
    ok so here’s a quicker version that my family loves! Mix 1 large can of chicken breast, 1 can cream of chicken soup, 1 can of veg-all, salt, pepper, & paprika. Lay out Pillsbury Crescents in a pie pan with tips hanging over the edges. Pour in the filling mixture and wrap the tips back across the top. Sprinkle with paprika and bake at 350 for 30 min. Mmmmm mmmm good! But i asked my mom to make it the pillsbury way it was awesome hope u luv it

    Ingredients

    Crust
    1 box Pillsbury® refrigerated pie crusts, softened as directed on box
    Filling
    1/3 cup butter or margarine 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 3/4 cups Progresso® chicken broth (from 32-oz carton) 1/2 cup milk 2 1/2 cups shredded cooked chicken or turkey 2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
    1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
    2 In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
    3 Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
    4 Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

  • NYA says:

    Bastilla!! Its a trraditonal Moroccan meat pie made with chicken and phyllo dough and omg it is mouthwatering.

    follow this link to see how its made

    http://moroccanchef.blogspot.com/2012/11/bastilla-traditional-moroccan-meat-pie.html

    super easy and super yummy

Halloween Books