EASY BEEF PIES
We make a lot of French dips and always have leftover roast beef. Here's how I put it to good use. For these pies, use any vegetables you like. They're extra awesome drenched in cheese sauce. -Jennie Weber, Palmer, Alaska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Drain beef, reserving 1/4 cup juices; shred meat with 2 forks. In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender, 1-2 minutes. Add garlic; cook 30 seconds longer. Remove from heat; stir in beef and reserved juices., Unroll 1 pie crust; cut in half. Layer 1/4 cup shredded cheese and about 1/3 cup beef mixture over each crust half to within 1/2 in. of edge. Fold crusts over filling; press edges with a fork to seal. Place on a greased baking sheet. Repeat with remaining crust and filling., Bake until golden brown, 15-18 minutes. If desired, serve with queso dip. Freeze option: Freeze cooled pies in a freezer container. To use, reheat pies on a greased baking sheet in a preheated 350° oven until heated through.
Nutrition Facts : Calories 752 calories, Fat 46g fat (19g saturated fat), Cholesterol 108mg cholesterol, Sodium 921mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 0 fiber), Protein 31g protein.
CREAMY BEEF FOLD-OVER PIE
Tempt taste buds with homey beef pot-pie flavors wrapped up in a delicious crust.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Move oven rack to lowest position; heat oven to 375°F. Spray 12-inch pizza pan with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
- Stir soup, vegetables and ketchup into beef mixture. Cook 3 to 4 minutes, stirring occasionally, until heated through.
- Meanwhile, in medium bowl, stir Bisquick mix and boiling water until soft dough forms. On surface sprinkled with Bisquick mix, gently roll dough to coat with mix. Shape dough into a ball; knead about 5 times or until smooth. Roll dough into 14-inch round; place on pizza pan.
- Spoon beef mixture over dough to within 2 inches of edge. Fold edge of dough up over beef mixture.
- Bake 24 to 27 minutes or until crust is golden brown. Top with cheese. Bake 3 to 4 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 390, Carbohydrate 35 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 7 g, TransFat 1 1/2 g
MEDITERRANEAN MEAT PIES (SFEEHA)
These savory little meat pies are a takeoff on a recipe from my Lebanese mother-in-law (who is one of the very best cooks I know). She makes the dough from scratch, but I use puff pastry instead to save time. Great for an appetizer or as a side dish!
Provided by LauraG
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 1h20m
Yield 18
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Stir in the lemon juice; taste and adjust the seasonings, and let the meat mixture cool.
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
- Roll out the thawed pastry sheets to about 1/8-inch thickness. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
- Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 26.4 g, Cholesterol 34 mg, Fat 28.7 g, Fiber 1.2 g, Protein 12.7 g, SaturatedFat 7.7 g, Sodium 161.8 mg, Sugar 1 g
EASY APPLE PIE FOR 4 FOLDOVER
Not enough pie lovers to require a full-size pie? This recipe makes enough for 4 servings and no leftovers! You might find it only serves 2 if you have hungry pie lovers.
Provided by DuChick
Categories Pie
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice.
- Cook over medium heat, stirring occasionally, until bubbly.
- Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender.
- In small bowl, mix flour, granulated sugar and salt.
- Gradually stir into apple mixture, cooking and stirring until mixture thickens.
- Remove from heat; stir in butter and vanilla.
- Cool 15 minutes.
- Meanwhile, heat oven to 375°F
- Let pie crust pouch stand at room temperature for 15 minutes.
- Remove pie crust from pouch; unroll crust on ungreased cookie sheet.
- Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.
- In small bowl, beat egg and 1 tablespoon water; brush over edge of crust.
- Fold untopped half of crust over apple mixture; firmly press edge to seal.
- Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.
- Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool.
POT PIE WITH LEFTOVER POT ROAST AND VEGETABLES
The next time you make a pot roast, put your leftover meat, vegetables, and cooking liquid to good use and whip up this delicious pot pie for dinner the next night.
Provided by Valerie
Categories Main Dishes Beef Pot Roast Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick bottom and sides with a fork. Set the second pie crust aside.
- Bake pie crust in the preheated oven for 3 to 5 minutes; it will still be pliable so you can seal it with the top crust later. Remove from the oven and lower temperature to 375 degrees F (190 degrees C).
- Melt butter in a large pan over medium heat. Whisk in flour to make a roux; cook and whisk until golden, 3 to 4 minutes. Whisk in beef broth; continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper.
- Stir in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour into the partially baked pie crust and cover with the remaining pie crust. Fold the edges of the top crust under the bottom crust and press edges together to seal. Cut 3 to 4 slits in the top crust to allow steam to escape.
- Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 30.7 g, Cholesterol 63.5 mg, Fat 33.1 g, Fiber 3.1 g, Protein 18.7 g, SaturatedFat 12.2 g, Sodium 613.5 mg, Sugar 2.1 g
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