Barbecue Beef Hand Pies
junio 24, 2015
Reminiscent of Jamaican patties or Spanish empanadas, these hand-held pies are the perfect after-school snack, lunch or light dinner.
[timer length=15]15 Minutes[/timer]
- Prep: 15 mins
- Cook: 15 mins
- Productos: 8 Servings
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.
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.
Substitute Prepare using Bull's Eye Barbecue Sauce.
For more beef recipes brought to you from Kraft Canada, click here.
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