Pepper Jelly is also very good over cream cheese and served with crackers.
Yield: about 90 to 100 meat pies; 9 to 10 half-pints Pepper Jelly
Filling
Crust
Pepper Jelly
Filling
Crust
Pepper Jelly
You may need to repeat the crust recipe three or four times to use all of the meat mixture.
Freezes well. Place uncooked pies on cookie sheet in freezer until set. Put in recloseable plastic bags and freeze.
The Advocate - Baton Rouge, Louisiana
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