Savory Beef And Cheddar Pie Recipes

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SAVORY BEEF HAND PIES



Savory Beef Hand Pies image

Savory Beef hand pies are a delicious and easy meal to makewith your family! Let the kids help you and they'll be even more excited to eat.

Provided by Alli

Categories     Main Course

Time 40m

Number Of Ingredients 11

1 1/2 pounds Ground Beef
1 cup onion (chopped)
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme (ground)
1/2 teaspoon oregano
1/2 teaspoon paprika
2 pie crusts (see note)
1 cup cheddar cheese (grated)
1 egg
1 teaspoon water

Steps:

  • In a medium frying pan on medium heat, add the Ground Beef and spices.
  • When the Ground Beef is almost browned, about 8 minutes, add the onion.
  • Cook until the Ground Beef is completely cooked through (160ºF) and the onoions are translucent.
  • Preheat the oven to 400ºF.
  • Cut circles out of the pie crust, they should be about 4-6 inches in diameter. You should get 12-14 circles. You can use a large cookie butter or biscuit cutter or just trace a drinking glass if you don't have a cutter.
  • Divide the Ground Beef and cheese up evenly between the circles.
  • Fold the circles in half and press the edges together gently. Crimp them firmly with a fork.
  • Whisk the egg and water together. Brush it onto each beef hand pie.
  • Place the beef hand pies on a lined or greased sheet tray.
  • Bake for 20-25 minutes, until the tops are golden brown.
  • Serve with fresh cut veggies to make it a completely hand-held meal.

Nutrition Facts : Calories 553 kcal, Carbohydrate 26 g, Protein 25 g, Fat 38 g, SaturatedFat 15 g, Cholesterol 109 mg, Sodium 623 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

BEEF AND CHEDDAR HAND PIES



Beef and Cheddar Hand Pies image

Serve these savory pies made with store-bought puff pastry alongside a salad or roasted green vegetables, such as broccoli rabe.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h10m

Number Of Ingredients 11

1 pound ground beef (80 percent lean)
1 tablespoon minced garlic (from 2 cloves)
1 large onion, halved and thinly sliced (3 cups)
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
6 ounces cheddar, shredded (2 cups)
1 sheet (12 ounces) frozen puff pastry, thawed
All-purpose flour, for dusting
1 large egg, lightly beaten
Roasted broccoli rabe or other green vegetable, for serving

Steps:

  • Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.
  • Preheat oven to 425 degrees. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares; place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.
  • Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe.

BEEF, CHEDDAR AND POTATO PIE



Beef, Cheddar and Potato Pie image

No need to wait until the end of the meal to get your pie fix! {Everyday with Rachel Ray, Recipe by Rori Trovato}

Provided by Alley Barbie

Categories     Savory Pies

Time 1h30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

2 lbs ground beef
2 carrots, cut into 1/4-inch cubes
1 large onion, cut into 1/4-inch cubes
2 stalks celery, cut into 1/4-inch cubes
1 large garlic clove, finely chopped
1 large baking potato, peeled and cut into 1/4-inch cubes
1/2 cup dark beer
8 ounces sharp cheddar cheese, shredded
salt and pepper
2 sheets frozen puff pastry, thawed but cold
1 large egg yolk, beaten with 1 tablespoon water

Steps:

  • Preheat the oven to 375 degrees. In a skillet, combine the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper. Let cool.
  • On a floured surfaced, roll 1 puff pastry sheet into a 12-inch round. Place in a 10-inch skillet or deep pie dish. Roll the remaining puff pastry sheet into an 11-inch round. Using a slotted spoon, transfer the meat mixture to the skillet. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press edges to seal, then trim to a 1/2-inch edge.
  • Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an "X" into the pastry. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes.
  • **TIP: Bake the pie up to 1 day ahead, then reheat in a 350 degree oven for 20 minutes.**.

Nutrition Facts : Calories 741.6, Fat 50.4, SaturatedFat 18.8, Cholesterol 133.1, Sodium 425.1, Carbohydrate 36.2, Fiber 2.1, Sugar 2.5, Protein 33.8

SAVORY BEEF AND CHEDDAR PIE



Savory Beef and Cheddar Pie image

I'm not sure where this recipe originated from, my mother used to make it all the time for us. The herbs and spices really make this dish and I wouldn't cut out the sour cream it pairs wonderfully with the pie!

Provided by Amber C.

Categories     One Dish Meal

Time 1h35m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 24

1 1/2 lbs lean ground beef
1 minced garlic clove
3/4 cup onion, chopped
1/2 teaspoon ground oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary leaves, crushed
1/4 teaspoon ground thyme
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon ground sage
1/8 teaspoon dried tarragon leaves, a dash
1 (15 ounce) can tomato sauce, with tomato pieces
1 1/2 cups mozzarella cheese, shredded
1 tablespoon water
1 egg
1 cup sour cream
1/2 cup red bell pepper, finely diced- (optional)
1/2 cup green bell pepper, finely diced- (optional)
2 cups flour
3/4 teaspoon salt
1 cup cheddar cheese, finely shredded
2/3 cup shortening
7 -9 tablespoons water, ice cold

Steps:

  • Cook ground beef, onion and garlic in a large frying pan over med-high heat for 5-10 min, breaking beef into small pieces until no longer pink and onion is tender.
  • Drain grease.
  • Add oregano, basil, rosemary, thyme, salt, sugar, pepper, sage and tarragon.
  • Mix well, stir in tomato sauce.
  • Reduce heat to low, cover and simmer 15 minute.
  • Meanwhile, prepare Cheddar Pastry.
  • Preheat oven to 425 degrees.
  • Sift flour and salt together, stir in cheese.
  • Cut in shortening until mixture resembles coarse crumbs.
  • Add water, one Tbs at a time, stirring lightly until mixture forms a ball.
  • Divide pastry in half.
  • Roll one half on floured surface into a 12" circle, place in a 9" pie plate.
  • Sprinkle 1/3 of the mozzarella cheese on bottom of pastry.
  • Top with 1/3 of the beef mixture.
  • Repeat cheese and beef layer twice.
  • Roll remaining pastry into a 10" circle, cut steam vents and place on top of the pie.
  • Trim pastry edges a 1/2" from the rim and fold pastry under bottom crust, crimp the edges.
  • Beat egg with 1 Tbs of water.
  • Brush top of pie with egg wash, you will not use it all.
  • Bake 15 min @ 425 degrees.
  • Reduce oven temp to 350 degrees and continue baking for 20 minute.
  • Let pie sit 20 min to set.
  • Cut pie into wedges, top with a dollop of sour cream and sprinkle with bell peppers.

SAVORY BEEF & CHEESE LAYERED CREPES



Savory Beef & Cheese Layered Crepes image

I love crepes and thought one night why not make crepes lasagna style. My husband loved this so much and wants it at least once a week. The variations are endless.

Provided by barbara lentz

Categories     Beef

Time 1h

Number Of Ingredients 23

CREPES
1 1/2 c flour
1 tsp salt
1 Tbsp sugar
3 eggs
1 1/2 c milk
2 Tbsp butter melted
CLASSIC MORNAY SAUCE
2 Tbsp heavy cream
1 large egg yolk
2 Tbsp each butter and flour
1 c milk
1/2 c gruyere cheese
pinch nutmeg, salt and pepper
BEEF & CHEESE FILLING
1 medium onion diced
4 clove garlic minced
1 lb ground beef
8 oz can tomato sauce
1 Tbsp tomato paste
1 c grated cheddar cheese
1/2 c shredded parmesan cheese
fresh parsley chopped for garnish

Steps:

  • 1. For the Crepes: Mix the flour, salt, & sugar in a bowl. In a separate bowl break the eggs and whisk until mixed well. Add to the flour mixture. Add the milk and butter and mix well. In a 8 or 10 inch skillet or crepe pan add oil to cover the bottom. Pour in some of the crepe batter swirling the pan to completely cover the bottom. Let cook until set on the bottom then flip the crepe and cook 30 seconds than lay the crepe out onto parchment paper. Continue with the rest of the crepe dough. You should have 4 crepes. Set aside
  • 2. Mornay Sauce: Whisk together the egg yolk and cream. Set aside In a saucepan add the butter and let it melt. Stir in the flour and whisk until browned. Cook on low heat for about 2 minutes. Slowly whisk in the milk until the sauce is creamy and thickened. Remove from heat and add the egg yolk and cream mixture. Whisk until well incorporated. Stir in the cheese 2 tbsp at at time until it is melted and smooth. Add nutmeg and salt and pepper. Set aside.
  • 3. Filling: Add a little oil to a skillet. Add the onion and garlic and saute 4 minutes. Add the ground beef breaking it up and cook until meat is done. Drain. Stir in the tomato sauce and tomato paste. Cook until warmed through.
  • 4. To assemble the dish Preheat oven 350 degrees. Get a baking dish big enough to fit the crepes. I used a pie pan. Spray with cooking spray and add one crepe. Top the crepe with 1/3 of the beef mixture, then 1/3 of the cheddar cheese then 1/4 or the Parmesan cheese. Top with 1/4 or the Mornay sauce. Add another crepe. Top with beef, cheddar, parm and mornay again. Add another crepe and top with beef, cheddar , parm and mornay. Add the final crepe and pour remaining Mornay sauce on top and then sprinkle the remaining Parmesan cheese. Bake for 25 to 30 minutes. Top with chopped Parsley and cut into pieces to serve,

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