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.