Easy Beef Pies
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
Can you freeze Easy Beef Pies?
Freeze cooled pies in a freezer container. To use, reheat pies on a greased baking sheet in a preheated 350° oven until heated through.
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
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1Preheat 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.
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2Unroll 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.
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3Bake until golden brown, 15-18 minutes. If desired, serve with queso dip.
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