IMPOSSIBLY EASY BARBECUE BEEF PIE
Bisquick® mix bakes up with favorite barbecue sauce and beef for a winning taste combo.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with shortening. In 10-inch skillet, cook beef, bell pepper and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in 1/3 cup barbecue sauce. Spread in pie plate. Sprinkle with 3/4 cup of the cheese.
- In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over beef mixture.
- Bake uncovered 25 minutes. Sprinkle with remaining 3/4 cup cheese. Bake about 5 minutes longer or until knife inserted in center comes out clean. Serve with additional barbecue sauce.
Nutrition Facts : Calories 400, Carbohydrate 24 g, Cholesterol 150 mg, Fat 1, Fiber 1 g, Protein 26 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 9 g, TransFat 1 1/2 g
SKILLET BBQ BEEF POTPIE
Beef potpie is a classic comfort food, but who's got time to see it through? My crowd-pleaser is not only speedy but an excellent way to use leftover stuffing. -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and 1/4 cup green onions over medium heat for 6-8 minutes or until beef is no longer pink, breaking into crumbles; drain. Stir in mixed vegetables, salsa and barbecue sauce; cook, covered, over medium-low heat 4-5 minutes or until heated through., Layer stuffing over beef; sprinkle with cheese, red pepper and remaining green onion. Cook, covered, 3-5 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 634 calories, Fat 27g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 1372mg sodium, Carbohydrate 62g carbohydrate (19g sugars, Fiber 9g fiber), Protein 33g protein.
CHEESEBURGER POCKETS
Ground beef is my favorite meat to cook with because it's so versatile, flavorful and economical. Refrigerated biscuits save you the trouble of making dough from scratch. -Pat Chambless, Crowder, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a large skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool. , Place 2 biscuits overlapping on a floured surface; roll out into a 5-in. oval. Place about 1/4 cup of meat mixture on 1 side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese. , Place on a greased baking sheet. Prick tops with a fork. Bake 10 minutes or until golden brown.
Nutrition Facts : Calories 299 calories, Fat 10g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 1101mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 0 fiber), Protein 17g protein.
GROUND MEAT POCKET PIES
I have been baking these pocket hand pies since the late 40's. If you bake them ahead and want to tote them further away than your back yard, just reheat them, then wrap in foil and re-heat in a moderate oven(350) for ten minutes. Pack them in there foil jackets into a box. They will stay warm for about 1 hour. The are even...
Provided by Nancy J. Patrykus
Categories Other Side Dishes
Time 40m
Number Of Ingredients 9
Steps:
- 1. Mix ground beef lightly with the grated onion. Shape in to a large a patty in a frying pan. Browwn6 minutes on each side, then break into small chunks.
- 2. Beat the egg slightly, stir in bread crumbs, catsup, Worcestershire sauce, salt and pepper. Drizzle over the meat. Cook stirring constantly, for about one minute. Set aside.
- 3. Make your 2 crust pie recipe...your own recipe. OR: I like the "CLASSIC CRISCO PIE CRUST" recipe on Just A Pinch! Never fails! Roll out 1/2 of crust recipe to a 12 inch square. Then cut into 4..six inch squares. Spoon about a 1/4 cup(or less) onto the center of each square. Fold over to make a pie. Press edges firmly with a fork to seal. Trim if needed. Repeat with remaining pastry and meat mixture. Repeat with the other half of dough.
- 4. Place pies on an ungreased cookie sheet .. or in pie pans. Bake in a hot oven at 400F for about 20 minutes. Till golden.
- 5. Serve warm or even cold if on a camping trip. Cold or warm.. they fit right in your pocket. Or do like we did on the farm, with home made pasties wrap warm patty's in foil and put on your head, under your hat.. the will stay warm for a lunch in the field!!
- 6. This picture is the left over scrap dough, that we bake tiny cinnamon rolls, for noshing right from the oven! YUMMY!! Waste not..Want not!....LOL
TACO POCKETS
An cool little alternative to spice up taco Tuesday!
Provided by BAKERBAKER
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 38m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cook and stir beef in a large skillet until browned, 5 to 8 minutes. Drain excess grease. Stir in water and taco seasoning mix. Cover and keep at a simmer over low heat.
- Unroll crescent dough triangles onto the prepared baking sheet. Cut each triangle in half. Top dough triangles with pepper Jack cheese slices. Divide beef mixture evenly over cheese; top with tomato and cilantro. Fold up dough to enclose filling.
- Bake in the preheated oven until golden brown, 13 to 15 minutes.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 27.7 g, Cholesterol 86.1 mg, Fat 30.3 g, Fiber 0.2 g, Protein 26.3 g, SaturatedFat 10.9 g, Sodium 1085.3 mg, Sugar 5.6 g
MINIATURE MEAT PIES
I make these handheld pies in advance, keep them in the freezer, then bake them the day of the party. They are always a hit at tailgate and potlucks. -Gayle Lewis, Yucaipa, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili sauce and soup mix; set aside. , In a large bowl, combine the flour, sesame seeds if desired, and salt. Cut in shortening and cheese until crumbly. Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. , Divide dough in half; roll out to 1/8-in. thickness. Cut with a lightly floured 2-1/2-in. round cutter. Place half of the circles 2 in. apart on ungreased baking sheets; top each with a rounded tablespoonful of beef mixture. Top with remaining circles. Moisten edges with water and press with a fork to seal. Cut a slit in the top of each. , Bake at 425° until golden brown, 12-16 minutes. Serve immediately., Freeze option: Freeze cooled pies in an airtight container for up to 3 months. Bake, from frozen, on an ungreased baking sheet at 425° until heated through, 14-16 minutes.
Nutrition Facts : Calories 508 calories, Fat 30g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 983mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 1g fiber), Protein 17g protein.
PROVOLONE BEEF PASTRY POCKETS
My children always make sure they're home when they find out we're having these pockets for dinner. They're a smart way to use leftover pot roast. -Karen Burkett, Reseda, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. In a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender and liquid is evaporated. Remove from pan; cool completely., Drain beef, discarding sauce or saving for another use. Coarsely chop beef. In a small bowl, whisk egg and water., Unfold one sheet of puff pastry. On a lightly floured surface, roll pastry into a 15x9-in. rectangle; cut crosswise into thirds, making three 5-in.-wide rectangles., Place a cheese slice on one half of each rectangle, trimming cheese to fit. Top each with a rounded tablespoon mushroom mixture and scant 3 tablespoons beef. Lightly brush edges of pastry with egg mixture. Fold pastry over filling; press edges with a fork to seal. Transfer to a parchment-lined baking sheet. Repeat with remaining pastry sheet and filling., Brush tops with egg mixture. Bake 17-20 minutes or until golden brown. Serve warm. Freeze option: Freeze unbaked pastries on a waxed paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag; return to freezer. To use, bake frozen pastries on a parchment-lined baking sheet in a preheated 400° oven 20-25 minutes or until golden brown and heated through.
Nutrition Facts : Calories 628 calories, Fat 36g fat (13g saturated fat), Cholesterol 100mg cholesterol, Sodium 725mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 6g fiber), Protein 29g protein.
BEEF PASTRY POCKETS
My husband and I raise beef cattle on our farm-that's why I'm always on the lookout for tasty recipes like this one.-Andrea Chaput, Blaine, Washington
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook beef until no longer pink; drain and cool. Stir in the cheddar cheese, cottage cheese, eggs and pepper; mix well. , Cut pastry into eight 5-in. squares, 1/4-in. thick. Place heaping 1/3 cupfuls of meat mixture in center of squares. For each square, fold one edge over filling to form a triangle. Moisten edges with water; press together with a fork to seal. , Place on an ungreased baking sheet; bake at 400° for 20 minutes or until golden brown.
Nutrition Facts :
BBQ BRISKET SHEPHERD'S PIE
Provided by Patrick and Gina Neely : Food Network
Time 5h25m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 325 degrees F.
- Add the Neelys' BBQ Sauce, garlic, onions and diced tomatoes to a food processor and blend until smooth.
- Sprinkle the brisket on both sides with salt and pepper. Heat a large Dutch oven over medium-high heat. Add the oil and once hot, add the brisket and brown, 5 minutes per side. Transfer the brisket to a plate. Pour the beer into the Dutch oven, scraping up any browned bits on the bottom of the pan. Stir in the chicken broth and pureed tomato mixture. Add the brisket back into the pot and bring to a simmer. Cover with a lid and transfer to the oven until the brisket is incredibly tender and the meat is beginning to fall apart, about 3 hours. Shred the meat in the pot with tongs and place the mixture into a 2-quart casserole dish. Add the peas in a layer on top of the brisket.
- Meanwhile, add the potatoes to a large pot of cold salted water. Bring up to a boil, reduce to a simmer and cook until tender. Drain in a colander, then mash in a large bowl. Stir in milk and butter, and season with salt and pepper.
- Spread the potatoes evenly on top of the meat and pea layer. Use a spoon to create some texture on the layer of mashed potatoes. Bake until golden and brown, 30 to 35 minutes.
- In a medium saucepan, combine the ketchup, 1 cup water, vinegar, brown sugar, granulated sugar, mustard, onion powder, pepper, lemon juice and Worcestershire sauce. Bring the mixture to a boil, and then reduce the heat to a simmer. Cook uncovered, stirring frequently, 1 hour 15 minutes.
BEEF BACON BARBECUE PIZZA POCKETS
If pizza pockets are popular at your house, try this easy-prep version using Original Bisquick mix. They're great for a quick weeknight dinner or a lunchtime grab-and-go.
Provided by Sarah Caron
Categories Lunch
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Line cookie sheet with foil; spray foil with cooking spray.
- In medium bowl, stir together Bisquick mix, very warm water and olive oil until Bisquick mix is moistened. Let stand 15 minutes.
- Knead dough slightly to form ball. Divide dough into 8 parts. Flatten and use rolling pin to roll each into circle about 1/8-inch thick. Place circles on cookie sheet.
- Place 1 tablespoon steak on each dough circle. Top each with 1 slice bacon, crumbled, 1/2 tablespoon barbecue sauce and 1 tablespoon cheese. Fold over, and pinch edges to seal.
- Bake 15 to 20 minutes or until golden.
- Enjoy hot, or cool completely, wrap in plastic wrap and freeze until ready to use.
Nutrition Facts : ServingSize 1 Serving
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