We’ve said it so many times…we love a make-ahead, feed-a-crowd, freezer-friendly recipe, and these hand pies do not disappoint. Refrigerated, rolled pie crust work perfectly, and you’ll get eight 4-inch pies from each roll. It’s a great all-hands-on-deck activity for families. The folding is easy, well, as pie!
Cook Time: 45 min
Makes 18 Meat PiesRating
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Loading...| Garlic Extra Virgin Olive Oil | |
| 1.5 lbs ground beef or a combo of beef and pork | |
| 1 bunch green onions, chopped | |
| 1 small yellow onion, diced | |
| 1 bell pepper, chopped | |
| 4 cloves garlic, minced | |
| 1 Tbl Boucherie Blend | |
| 1 Tbl flour | |
| 2 packages refrigerated, rolled pie crusts (4 crusts total) | |
| 1 egg and water for an egg wash |
| 1. | In a large skillet over medium heat, drizzle in the Garlic Extra Virgin Olive Oil. Saute the ground meat until nearly cooked through - about 5 minutes. |
| 2. | Add in the green onions, yellow onion, bell pepper, garlic and Boucherie Blend. Continue cooking until all the the liquid has evaporated. |
| 3. | Sprinkle on the flour and stir to combine. Set aside to cool fully and, ideally, refrigerate. |
| 4. | Preheat oven to 425°F. Whisk together the egg and water to create an egg wash. |
| 5. | Use a rolling pin to roll out the pie crusts just make them slightly thinner. Use a 4" round cutter to cut rounds. Place a scant tablespoon of filling on one side of the round. Rub a little water around the edges of the round. |
| 6. | Fold over the filling and press the edges together to make a half moon. Use the tines of a fork to crimp the edges. Poke the top a couple of times with the fork to make air holes. |
| 7. | Brush with egg wash and bake for 7-10 mins or until golden brown and flaky. |
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