Canadian-Beef-Barbecue-Beef-Hand-Pies

Barbecue Beef Hand Pies

Reminiscent of Jamaican patties or Spanish empanadas, these hand-held pies are the perfect after-school snack, lunch or light dinner.

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Canadian-Beef-Barbecue-Beef-Hand-Pies

Yields8 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

 1 ½ cups (375 mL) Big-Batch Beef (see below), microwave-thawed
 ½ cup (125 mL) Kraft Original BBQ Sauce
 1 pkg (400 g) ready-to-use refrigerated pie crusts (2 crusts)
 ½ cup (125 mL) Kraft Tex Mex Shredded Cheese

1

Heat oven to 425°F. Combine Big-Batch Beef and barbecue sauce.

2

Unroll 1 pie crust and lay out flat; cut into quarters. Spoon 1/4 cup (50 mL) of the beef mixture onto each quarter of crust; sprinkle with 1 tbsp (15 mL) cheese. Fold each dough piece lengthwise in half; crimp edges with fork to seal. Repeat with remaining crust, beef mixture and cheese.

3

Place pies on parchment paper or foil covered rimmed baking sheet. Bake 12 to 15 minutes or until golden brown.

4

Big Batch Beef: Cook 4 lb (2 kg) Lean or Extra-Lean Ground Beef in Dutch oven over medium-high heat for 10 to 15 minutes, breaking into small chunks with back of spoon, until browned. Drain and return to pot. Add 4 EACH onion and cloves of garlic, minced, simmer for 15 minutes until vegetables are softened. Drain and spread in a single layer on several foil or parchment paper-lined baking trays; freeze until meat is firm, about 1 hour. Loosen into chunks, scoop meal-sized portions into freezer bags. Freeze for up to 3 months.

Ingredients

 1 ½ cups (375 mL) Big-Batch Beef (see below), microwave-thawed
 ½ cup (125 mL) Kraft Original BBQ Sauce
 1 pkg (400 g) ready-to-use refrigerated pie crusts (2 crusts)
 ½ cup (125 mL) Kraft Tex Mex Shredded Cheese

Directions

1

Heat oven to 425°F. Combine Big-Batch Beef and barbecue sauce.

2

Unroll 1 pie crust and lay out flat; cut into quarters. Spoon 1/4 cup (50 mL) of the beef mixture onto each quarter of crust; sprinkle with 1 tbsp (15 mL) cheese. Fold each dough piece lengthwise in half; crimp edges with fork to seal. Repeat with remaining crust, beef mixture and cheese.

3

Place pies on parchment paper or foil covered rimmed baking sheet. Bake 12 to 15 minutes or until golden brown.

4

Big Batch Beef: Cook 4 lb (2 kg) Lean or Extra-Lean Ground Beef in Dutch oven over medium-high heat for 10 to 15 minutes, breaking into small chunks with back of spoon, until browned. Drain and return to pot. Add 4 EACH onion and cloves of garlic, minced, simmer for 15 minutes until vegetables are softened. Drain and spread in a single layer on several foil or parchment paper-lined baking trays; freeze until meat is firm, about 1 hour. Loosen into chunks, scoop meal-sized portions into freezer bags. Freeze for up to 3 months.

Barbecue Beef Hand Pies
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