Oh, summer, you’ve been eating up all my time with swimming, adventures, bridesmaid duties, house renovations, among other fun things. Today is picnic day and I am currently blogging in my bathing suit. Just keeping it classy, you know. Having said that, here is a quick recipe for a great picnic lunch. Something other than the ubiquitous sandwich-that-sits-in-the-sun-all-morning. To break up the time spent in a steaming hot kitchen, I made the filling the night before and assembled and baked the pies this morning. Enjoy!
Mini Beef Pies for Picnic Day
yields 12 mini pies
1 package prepared pie crust (I use pillsbury, 2 crusts per package)
1 lb extra lean ground beef
1 medium onion, minced
1 medium carrot, minced
2 cloves garlic, minced
1 knorr homestyle beef stock cube (or 1 bouillion cube but they are just not as good!)
1 cup water
1 tbsp Worcestershire sauce
1 tbsp dijon mustard
2 tbsp BBQ sauce of your choice
2 tbsp flour
1/2 cup frozen green peas
1. Brown ground beef in a skillet until no longer pink. Drain excess fat, return beef to skillet, and add onion, carrot, and garlic. Cook over medium heat until veggies begin to soften, about 4-5 minutes.
2. Add stock, water, Worcestershire sauce, mustard, and BBQ sauce to the beef mixture. Stir until well combined, turn heat to low, and let simmer 15-20 minutes or until most of the liquid has evaporated. Sprinkle flour over the beef mixture and stir until well combined. The flour will absorb the excess liquid and thicken the mixture. Set aside.
3. Roll out one prepared pie crust so that you increase the size of your crust by 50%. This gave me enough crust to make 12 mini beef pies in my muffin tin. Using a large, round cookie cutter or plastic container, cut out 6 circles of crust and fit them into your muffin pan. Put your your pastry scraps aside and repeat with second crust, reserving pastry scraps, so that you have the shell for 12 mini pies. The remaining pastry will form the lids.
4. Fill muffin cups with your beef filling. For me, this meant one large spoonful per muffin cup. Roll out your remaining pastry and, using a small, round cookie cutter or a drinking glass, cut out 12 pastry circles. Place pastry circles on top of your mini pies and, using your fingers, pinch together the pastry so the pies are sealed. Cut a slit in each mini pie to vent.
5. Bake at 400 degrees for 20 minutes. Serve hot or cold or on a picnic.