Creamy Beef Fold Over Pie Recipes

CREAMY BEEF FOLD-OVER PIE

Steps:

• Move oven rack to lowest position; heat oven to 375°F. Spray 12-inch pizza pan with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• Stir soup, vegetables and ketchup into beef mixture. Cook 3 to 4 minutes, stirring occasionally, until heated through.
• Meanwhile, in medium bowl, stir Bisquick mix and boiling water until soft dough forms. On surface sprinkled with Bisquick mix, gently roll dough to coat with mix. Shape dough into a ball; knead about 5 times or until smooth. Roll dough into 14-inch round; place on pizza pan.
• Spoon beef mixture over dough to within 2 inches of edge. Fold edge of dough up over beef mixture.
• Bake 24 to 27 minutes or until crust is golden brown. Top with cheese. Bake 3 to 4 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.

SOUTHERN TOMATO PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Fit pie crust inside a 9-inch pie plate, pressing into the bottom and up the sides of the plate. Fold crust edges under; crimp as desired. Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans.
• Bake in the preheated oven for 10 minutes. Carefully remove parchment paper and pie weights. Continue baking until crust is light golden brown, 5 to 8 minutes more. Transfer to a wire rack; cool to room temperature, about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
• Meanwhile, slice tomatoes crosswise into 1/4-inch thick slices; arrange tomato slices in a single layer on paper towels. Sprinkle with 3/4 teaspoon of the salt; let stand for 20 minutes. Pat tomato slices dry with paper towels.
• Whisk together mayonnaise and cream cheese until combined and smooth. Fold in 1 1/4 cups Cheddar cheese, egg, flour, garlic, cayenne, black pepper, and remaining 1/2 teaspoon salt until combined.
• Spread half of the Cheddar mixture in the pie crust. Layer with 1/3 of the tomato slices in slightly overlapping circles. Repeat procedure with remaining Cheddar mixture and another third of tomato slices. Top with remaining tomato slices in slightly overlapping circles. Sprinkle with Parmesan and remaining 1/4 cup Cheddar cheese.
• Bake pie in the preheated oven until filling is set and lightly browned on top, 30 to 35 minutes, tenting crust with aluminum foil to prevent excess browning, if needed. Let stand for at least 30 minutes before serving. Garnish with thinly sliced basil before serving.

BEEF POT PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.
• Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.
• Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
• Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.

EASY APPLE PIE FOR 4 FOLDOVER

Steps:

• In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice.
• Cook over medium heat, stirring occasionally, until bubbly.
• Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender.
• In small bowl, mix flour, granulated sugar and salt.
• Gradually stir into apple mixture, cooking and stirring until mixture thickens.
• Remove from heat; stir in butter and vanilla.
• Cool 15 minutes.
• Meanwhile, heat oven to 375°F
• Let pie crust pouch stand at room temperature for 15 minutes.
• Remove pie crust from pouch; unroll crust on ungreased cookie sheet.
• Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.
• In small bowl, beat egg and 1 tablespoon water; brush over edge of crust.
• Fold untopped half of crust over apple mixture; firmly press edge to seal.
• Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.
• Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool.

EASY BEEF PIES

Steps:

• Preheat oven to 425°. Drain beef, reserving 1/4 cup juices; shred meat with 2 forks. In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender, 1-2 minutes. Add garlic; cook 30 seconds longer. Remove from heat; stir in beef and reserved juices., Unroll 1 pie crust; cut in half. Layer 1/4 cup shredded cheese and about 1/3 cup beef mixture over each crust half to within 1/2 in. of edge. Fold crusts over filling; press edges with a fork to seal. Place on a greased baking sheet. Repeat with remaining crust and filling., Bake until golden brown, 15-18 minutes. If desired, serve with queso dip. Freeze option: Freeze cooled pies in a freezer container. To use, reheat pies on a greased baking sheet in a preheated 350° oven until heated through.