Prep:
45 min
|
Cook:
45 min
Easy Mini Meat Pies
- Prep: 35 min
- Cook: 25 min
- Total: 1 hr
- Servings: 4
Rated 4.7143/5
based on 7 customer reviews
Ingredients (10)
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1 (15 oz.) package refrigerated pie crusts, thawed
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1 tablespoon vegetable oil
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1 cup diced onions
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½ cup diced carrots
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½ cup diced celery
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1 pound ground beef
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¼ cup beef broth or water
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1½ cups (12 oz.) cream cheese, softened
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Hidden Valley® Original Ranch Dressing
Steps (8)
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Step 1Preheat oven to 425°F.
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Step 2Spray a 12-cup medium muffin tin with cooking spray.
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Step 3Roll 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.
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Step 4To 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.
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Step 5Drain any excess fat, then add broth to the mixture. Simmer for 5 minutes, until all ingredients are incorporated. Set aside and allow to cool.
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Step 6Spoon 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.
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Step 7Bake 25 minutes or until crust is brown.
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Step 8Drizzle dressing on top as desired and serve.
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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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