Easy Mini Meat Pies

Rated 4.6/5 based on 5 customer reviews
  • Prep: 35 min
  • Cook: 25 min
  • Total: 1 hr
  • Servings: 4

Ingredients (10)

  • 1 (15 oz.) package refrigerated pie crusts, thawed
  • 1 tablespoon vegetable oil
  • 1 cup diced onions
  • ½ cup diced carrots
  • ½ cup diced celery
  • 1 pound ground beef
  • ¼ cup beef broth or water
  • cups (12 oz.) cream cheese, softened
  • Hidden Valley® Original Ranch Dressing

Steps (8)

  • Step 1
    Preheat oven to 425°F.
  • Step 2
    Spray a 12-cup medium muffin tin with cooking spray.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 7
    Bake 25 minutes or until crust is brown.
  • Step 8
    Drizzle dressing on top as desired and serve.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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