I was blog hopping a month or so ago and came across this delicious looking recipe over at Chef-in-training blog. If you haven't yet stopped by and visited Nikki's blog, you are in for a treat! Nikki has a wonderful blog full of super easy meals for today's busy times.
I got right to making these BBQ Beef Pie Pockets for dinner the day I found the recipe. They were such a huge hit that I will be adding them to our regular menu round-up.
Picture this ~ Flaky pie crust wrapped around a flavorful BBQ beef filling with your favorite cheese oozing out with each bite. Now go make these for dinner! You won't be disappointed.
Here's what you need
1 box refrigerated pie crust (for a two crust pie) I used Pillsbury or you can make homemade
1-1/2 pounds ground beef, I use an 80/20 ratio
1 bottle BBQ sauce, I use Trader Joe's Bold and Smoky Kansas City Style BBQ sauce, but any will do
1 cup Colby cheese, shredded or 1/2 cup each Cheddar and Monterey Jack (whatever is on hand)
Remove the pie crust from the fridge and set on counter.
Preheat oven to 425 degrees. Like a baking sheet with parchment and set aside.
In a medium skillet cook the ground beef until it is no longer pink. Drain off any fat or juice in the pan. You want the meat pretty dry accept for the BBQ sauce.
Unroll both of the crusts on parchment paper and cut into four even pieces. Divide the BBQ beef evenly over the four pieces of dough.
Top the beef with 1/4 of the cheese and the second piece of dough, making sure to line the pie dough up as much as possible.
Pinch and seal the pie dough around the edges of the triangle of dough. You can make a fluted edge for a prettier look if you have enough dough. Make sure to make 2 - 3 slits in the top of each pocket to vent the air while baking.
Carefully place the pie pockets on a parchment lined baking sheet and bake for 20-25 minutes or until golden brown.
Here's the handy printable - BBQ Beef Pockets
You can find me each week linking up to these wonderful blogs
Recipe adapted from Chef-in-training