Easy Mini Meat Pies
Ingredients(10)
refrigerated pie crusts, thawed
1 (15 oz.) package
vegetable oil
1 tablespoon
diced onions
1 cup
diced carrots
½ cup
diced celery
½ cup
1 seasoning packet or 3 tbsp of shaker seasoning
ground beef
1 pound
beef broth or water
¼ cup
cream cheese, softened
1½ cups (12 oz.)
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(8)
- 1
Preheat oven to 425°F.
- 2
Spray a 12-cup medium muffin tin with cooking spray.
- 3
Roll each pie crust into 12-inch circles on a floured surface. Cut 4 rounds from each crust using a cookie cutter (reroll scraps and cut 4 more rounds). Press individual rounds into muffin cups.
- 4
To make the filling, heat vegetable oil in a medium skillet over medium heat. Sauté onions until translucent, then add carrots and celery. Add ground beef and seasoning mix. Cook until beef is browned.
- 5
Drain any excess fat, then add broth to the mixture. Simmer for 5 minutes, until all ingredients are incorporated. Set aside and allow to cool.
- 6
Spoon in 2 tablespoons of cream cheese at the bottom of each pie crust. Spoon in beef and vegetable filling. Crimp or fold crust edges as desired.
- 7
Bake 25 minutes or until crust is brown.
- 8
Drizzle dressing on top as desired and serve.
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