Creamy Beef Fold Over Pie Recipes

CREAMY BEEF FOLD-OVER PIE

Creamy Beef Fold-Over Pie image

Tempt taste buds with homey beef pot-pie flavors wrapped up in a delicious crust.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 8

Ingredients

1 lb lean (at least 80%) ground beef
1 small onion, chopped (1/4 cup)
1 can (10 3/4 oz) condensed cream of mushroom soup
1 1/2 cups frozen mixed vegetables, thawed, drained
1 tablespoon ketchup
2 cups Original Bisquick™ mix
1/2 cup boiling water
1/4 cup shredded Cheddar cheese (1 oz)

Steps:

Move oven rack to lowest position; heat oven to 375°F. Spray 12-inch pizza pan with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
Stir soup, vegetables and ketchup into beef mixture. Cook 3 to 4 minutes, stirring occasionally, until heated through.
Meanwhile, in medium bowl, stir Bisquick mix and boiling water until soft dough forms. On surface sprinkled with Bisquick mix, gently roll dough to coat with mix. Shape dough into a ball; knead about 5 times or until smooth. Roll dough into 14-inch round; place on pizza pan.
Spoon beef mixture over dough to within 2 inches of edge. Fold edge of dough up over beef mixture.
Bake 24 to 27 minutes or until crust is golden brown. Top with cheese. Bake 3 to 4 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 390, Carbohydrate 35 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 7 g, TransFat 1 1/2 g

EASY BEEF PIES

Easy Beef Pies image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

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

Steps:

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., 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., Bake until golden brown, 15-18 minutes. 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 : Calories 752 calories, Fat 46g fat (19g saturated fat), Cholesterol 108mg cholesterol, Sodium 921mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 0 fiber), Protein 31g protein.

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