It’s inevitable, I make my Sweet and Sour Pepper Beef and I end up with leftovers. This is awesome except, usually there are not enough leftovers to make a meal yet too many to toss in the trash (the guilt, the guilt, I cannot throw away food). For this reason I keep pie crusts in my fridge. You see, meat + pie crust= delightful treat.
You can pretty much make hand pies out of anything. Meat, Cheese, Fruit, Jam, Jelly, all the different types of fruit conserves…the world is your oyster. It’s a delicious way to repurpose leftover roasted meats and stews. Of course you could totally make your won pie cuts too.
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Easy Sweet and Sour Beef Hand-Pies with Mustard Dipping Sauce
Prep Time 5 minutes
Cook Time 15 minutes
Servings 8 pies
Ingredients
Pies
- 1 cup Sweet and Sour Pepper Beef
- 1 pie crust
Dipping Sauce
- 1/2 cup sour cream
- 1/4 cup mayonaise
- 3-4 dashes worcestershire
- 2 tablespoons coarsely ground mustard
- 1 teaspoon salt
- 1 teaspoon ground pepper white pepper preferably
- 1 clove garlic crushed
Instructions
Pies
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Heat oven to 375 degrees.
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On a lightly floured surface, rollout pie crust.
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Using a 3" circle cookie cutter cut dough into discs.
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Spoon about 1 tbsp. meat mixture into middle and fold in half.
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Moisten edges with water and pinch to seal closed, or seal with a fork. Poke a hole in the top to let steam escape.
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Place on a cookie sheet and bake for 10-15 minutes, or until pie curst is golden brown.
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Remove from oven and cool before serving.
Dipping sauce.
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In a medium bowl, whisk together ingredients until combined.
What a great idea! I’ve got a Flemish Beef Stew on deck for the weekend. I’m wondering how that would work. Just the beef and onions, and maybe a mustard/ale dipping sauce? Now I think I have Monday’s dinner planned, too! Thanks!
That sound great. I’d just drain the au jus using a slotted spoon or strainer. A little is good to keep everything moist so it doesn’t dry out.
Let me know how they turn out.
Used sauteed cabbage with pickle juice and rice vinegar. Drained liquid after cooking filling. The biscuits I had on hand were buttermilk flaky layers. Gave them an egg wash to be golden brown. Turned out great! Served them with a mildly spicy mustard and Sriracha sauce.