Taste of Home
Easy Beef Pies
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
-
1.
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.
-
2.
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.
-
3.
Bake until golden brown, 15-18 minutes. If desired, serve with queso dip.
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.
© 2024 RDA Enthusiast Brands, LLC