Easy Mini Meat Pies

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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 (1 oz.) packet Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet
1 pound ground beef
¼ cup beef broth or water
1½ cups (12 oz.) cream cheese, softened
Hidden Valley^® Original Ranch Dressing

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.