Cheeseburger Hand Pies Recipes

CHEESEBURGER HAND PIES

Steps:

• Set your oven to 400 degrees. If you haven't yet, pull out the puff pastry and set it on the counter to thaw.
• In a large skillet cook the onions in oil for about 5 minutes. Add garlic and cook about 2 minutes. Add ground beef and brown, about 8 minutes. Combine Worcestershire sauce, tomato paste, salt, pepper, thyme AND stock. Bring to a boil and simmer for about 5 minutes until the sauce reduces. It should be very thick. If not, keep boiling.
• Roll out your pastry dough on a floured surface and cut each piece into 4 squares. My package had 2 pieces and I made 8 squares. Slather each square with mustard. Then fill each square halfway with the ground beef mixture. Sprinkle the cheddar cheese on top. Dip your finger in the bowl of water and make a line all the way around each square, then STRETCH the pastry over the top, delicately. Crimp the edges with a fork.
• Bake on a parchment lined sheet at 400 degrees F for 15 minutes. If you're doing 2 pans, rotate them halfway through.

CHEESEBURGER POCKETS

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.

CHEESEBURGER PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Sprinkle with flour and salt; stir until blended. Stir in remaining ingredients. , Spoon into crust. Bake until crust is golden brown, about 15 minutes. Let stand 15 minutes before cutting. Top with avocado, tomato, lettuce, and bacon, if desired.

BEEF AND CHEDDAR HAND PIES

Steps:

• Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.
• Preheat oven to 425 degrees. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares; place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.
• Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe.