Easy Beef Pies Recipe
Easy Beef Pies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (15 ounces) refrigerated beef roast au jus
  • 1 tablespoon canola oil
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green pepper
  • 1 garlic clove, minced
  • 1 package (14.1 ounces) refrigerated pie pastry
  • 1 cup shredded Mexican cheese blend
  • Salsa con queso dip, optional

Directions

Preheat oven to 425°. Drain beef, reserving 1/4 cup juices; shred meat with two forks. In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir 1-2 minutes or until tender. Add garlic; cook 30 seconds longer. Remove from heat; stir in beef and reserved juices.
Unroll one pastry sheet; cut in half. Layer 1/4 cup shredded cheese and about 1/3 cup beef mixture over half of each pastry to within 1/2 in. of edge. Fold pastry over filling; press edges with a fork to seal. Place on a greased baking sheet. Repeat with remaining pastry and filling.
Bake 15-18 minutes or until golden brown. If desired, serve with queso dip.
Freeze option: Freeze cooled pastries in a resealable plastic freezer bag. To use, reheat pastries on a greased baking sheet in a preheated 350° oven until heated through.
Yield: 4 servings.
Originally published as Easy Beef Pies in Simple & Delicious June/July 2015

Nutritional Facts

1 pie (calculated without queso dip): 752 calories, 46g fat (19g saturated fat), 108mg cholesterol, 921mg sodium, 53g carbohydrate (7g sugars, 0 fiber), 31g protein.

  • 1 package (15 ounces) refrigerated beef roast au jus
  • 1 tablespoon canola oil
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green pepper
  • 1 garlic clove, minced
  • 1 package (14.1 ounces) refrigerated pie pastry
  • 1 cup shredded Mexican cheese blend
  • Salsa con queso dip, optional
  1. Preheat oven to 425°. Drain beef, reserving 1/4 cup juices; shred meat with two forks. In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir 1-2 minutes or until tender. Add garlic; cook 30 seconds longer. Remove from heat; stir in beef and reserved juices.
  2. Unroll one pastry sheet; cut in half. Layer 1/4 cup shredded cheese and about 1/3 cup beef mixture over half of each pastry to within 1/2 in. of edge. Fold pastry over filling; press edges with a fork to seal. Place on a greased baking sheet. Repeat with remaining pastry and filling.
  3. Bake 15-18 minutes or until golden brown. If desired, serve with queso dip.
    Freeze option: Freeze cooled pastries in a resealable plastic freezer bag. To use, reheat pastries on a greased baking sheet in a preheated 350° oven until heated through.
    Yield: 4 servings.
Originally published as Easy Beef Pies in Simple & Delicious June/July 2015

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forEasy Beef Pies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
DianeC23 User ID: 141506 229956
Reviewed Jul. 21, 2015

"This was very easy to make, and was quite tasty. I didn't prepare the queso dip, which made parts of it quite dry (though it was still good), so I'll make sure the have queso on hand for next time! I like how this could be made with leftover beef roast, or with prepared roast (like Hormel's, etc.) Tip: let your pie crusts warm a bit out of the refrigerator before unrolling. It makes it easier to unroll without breaking."

Loading Image