Beef & Maytag Blue Cheese Savory Hand Pie

Ingredients

• 1/2 lb Angus ground chuck blend
• 1 tsp  Garlic (minced)
• 1  Onion for each (small, diced)
• 1 Tbsp Steak sauce
• 1 tsp Dijon mustard
• 3 oz Maytag blue cheese (crumbled)
• TT Salt
• TT Pepper
• 2 5" diameter Pie crust
• 1  Egg for each (lightly beaten)

Preparation

1. FILLING: Preheat a skillet over medium to high heat. Sauté beef, garlic and onion. Stir until browned. Add steak sauce and mustard, stir.
2. Season with salt and pepper. Remove from stove and allow to cool. Once completely cooled, mix in blue cheese.
3. ASSEMBLY: Place 2 pie crust disks on a floured surface. Spoon equal parts of filling on to crust. Brush edges with egg. Fold over to make a half moon shape. Pinch edges using a fork. Cut 2 vents. Place on a parchment paper lined sheet tray. Brush tops with remaining egg.
4. Bake at 425°F for about 15 minutes, or until golden brown.

• Servings: 1
• Type: Lunch, Dinner, Entree
• Cost: $5-$10
• Categories: Recipes, VOL 4 - ISSUE 1 • WINTER 2016
• Tags: Beef, Dinner, Entrée, Lunch
• Print

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