Serving 6
INGREDIENTS
- 1 pound ground beef
- 3 tablespoons ketchup
- 2 tablespoons sweet relish
- 1 1/2 tablespoons yellow mustard
- A few shakes Worcestershire sauce
- 2 (9-inch) pie crusts, store-bought or homemade
- 6 tablespoons shredded Cheddar cheese
- 1 large egg whisked with 1 tablespoon water
INSTRUCTIONS
- Brown the ground beef in a large, wide skillet or sauté pan over medium-high heat, breaking up any large chunks of beef with a spatula as it cooks. Transfer to a bowl and cool to room temperature. (The beef can be browned up to 2 days in advance; refrigerate and bring to room temperature when you're ready to assemble the pies.)
- Stir the ketchup, relish, mustard, and Worcestershire sauce into the beef.
- Preheat the oven to 400°F and line two large baking sheets with parchment paper or silicone liners.
- Roll out one round of pie dough into a 12x12-inch rectangle.
- Cut the dough into six 4x6-inch rectangles with a pizza cutter or pastry cutter. Three of these rectangles will be the bottom of your pies, and the remaining three will be the tops.
- Place about 1/2 cup beef filling on each of the 3 "bottom" rectangles. Top each with 1 tablespoon shredded cheese.
- Brush the edges of the beef rectangles with egg wash, then cover with the 3 remaining "tops."
- Tidy up the edges of each pie with the pizza or pastry cutter, then crimp shut with the tines of a fork. Poke the top of the pastry a few times to vent the pies.
- Brush the tops of the pies with the egg wash. Place on one of the prepared baking sheets.
- Repeat with the remaining dough, beef filling, cheese, and egg wash.
- Bake for 20 to 25 minutes until each pie is gorgeously golden-brown. Cool to room temperature on a rack in preparation for freezing — or serve immediately!
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