Easy Beef Pies

Name: Easy Beef Pies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
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; 2 sheets refrigerated pie crust; 1 cup shredded Mexican cheese blend; Salsa con queso dip, optional

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

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
2 sheets refrigerated pie crust
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 2 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 1 pie crust; cut in half. Layer 1/4 cup shredded cheese and about 1/3 cup beef mixture over half of each crust to within 1/2 in. of edge. Fold crust over filling; press edges with a fork to seal. Place on a greased baking sheet. Repeat with remaining crust and filling.
Bake 15-18 minutes or until golden brown. 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

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.

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Originally published as Empanadas in Simple & Delicious June/July 2015

Reviews

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Average Rating:

DianeC23

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.