Best Beef And Cheddar Hand Pies Recipes

SAVORY BEEF HAND PIES

Steps:

• In a medium frying pan on medium heat, add the Ground Beef and spices.
• When the Ground Beef is almost browned, about 8 minutes, add the onion.
• Cook until the Ground Beef is completely cooked through (160ºF) and the onoions are translucent.
• Preheat the oven to 400ºF.
• Cut circles out of the pie crust, they should be about 4-6 inches in diameter. You should get 12-14 circles. You can use a large cookie butter or biscuit cutter or just trace a drinking glass if you don't have a cutter.
• Divide the Ground Beef and cheese up evenly between the circles.
• Fold the circles in half and press the edges together gently. Crimp them firmly with a fork.
• Whisk the egg and water together. Brush it onto each beef hand pie.
• Place the beef hand pies on a lined or greased sheet tray.
• Bake for 20-25 minutes, until the tops are golden brown.
• Serve with fresh cut veggies to make it a completely hand-held meal.

MUFFIN-CUP CHEDDAR BEEF PIES

Steps:

• Let dough stand at room temperature until softened, about 30 minutes. Preheat oven to 350°. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 12-15 minutes; drain. Stir in mushrooms, cheese and seasonings., Divide each loaf into 10 portions; roll each into a 4-in. circle. Top with 1/4 cup filling; bring edges of dough up over filling and pinch to seal., Place meat pies in greased muffin cups, seam side down. Bake until golden brown, 20-25 minutes. Serve with spaghetti sauce. Freeze option: Freeze cooled beef pies in a freezer container. To use, reheat beef pies on greased baking sheets in a preheated 350° oven until heated through.

SAVORY BEEF AND CHEDDAR PIE

Steps:

• Cook ground beef, onion and garlic in a large frying pan over med-high heat for 5-10 min, breaking beef into small pieces until no longer pink and onion is tender.
• Drain grease.
• Add oregano, basil, rosemary, thyme, salt, sugar, pepper, sage and tarragon.
• Mix well, stir in tomato sauce.
• Reduce heat to low, cover and simmer 15 minute.
• Meanwhile, prepare Cheddar Pastry.
• Preheat oven to 425 degrees.
• Sift flour and salt together, stir in cheese.
• Cut in shortening until mixture resembles coarse crumbs.
• Add water, one Tbs at a time, stirring lightly until mixture forms a ball.
• Divide pastry in half.
• Roll one half on floured surface into a 12" circle, place in a 9" pie plate.
• Sprinkle 1/3 of the mozzarella cheese on bottom of pastry.
• Top with 1/3 of the beef mixture.
• Repeat cheese and beef layer twice.
• Roll remaining pastry into a 10" circle, cut steam vents and place on top of the pie.
• Trim pastry edges a 1/2" from the rim and fold pastry under bottom crust, crimp the edges.
• Beat egg with 1 Tbs of water.
• Brush top of pie with egg wash, you will not use it all.
• Bake 15 min @ 425 degrees.
• Reduce oven temp to 350 degrees and continue baking for 20 minute.
• Let pie sit 20 min to set.
• Cut pie into wedges, top with a dollop of sour cream and sprinkle with bell peppers.