This Creamy Beef Fold-Over Pie And My Brother’s Cure To Stress
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Gone in sixty seconds—that’s what will happen when you serve this pie without preamble. Everyone will dig in and forget about everything. Believe me it happens. I witnessed how people stopped everything they’ve been doing just to get a taste of this homemade fold-over pie.
Our friend over at Betty Crocker has this to say about this recipe:
“Tempt taste buds with homey beef pot-pie flavors wrapped up in a delicious crust.”
It’s your favorite pot pie but with a tiny little twist that makes all the difference in the world. Presented in a fold-over crust, this recipe looks so pretty anyone would think twice into eating it. However, that’s just it. No one has every resisted this fold-over pie. Not with the lure of cheese, creamy, and beef all rolled into one.
Ingredients
1 lb lean (at least 80%) Tyson ground beef
1 small onion, chopped (1/4 cup)
1 can (10 3/4 oz) Campbell’s condensed cream of mushroom soup
1 ½ cups Green Giant frozen mixed vegetables, thawed, drained
1 tablespoon Heinz ketchup
2 cups Original Bisquick™ mix
½ cup boiling water
¼ cup Sargento shredded Cheddar cheese (1 oz)
Instructions
Move oven rack to lowest position; heat oven to 375°F. Spray 12-inch pizza pan with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
Stir soup, vegetables and ketchup into beef mixture. Cook 3 to 4 minutes, stirring occasionally, until heated through.
Meanwhile, in medium bowl, stir Bisquick mix and boiling water until soft dough forms. On surface sprinkled with Bisquick mix, gently roll dough to coat with mix. Shape dough into a ball; knead about 5 times or until smooth. Roll dough into 14-inch round; place on pizza pan.
Spoon beef mixture over dough to within 2 inches of edge. Fold edge of dough up over beef mixture.
Bake 24 to 27 minutes or until crust is golden brown. Top with cheese. Bake 3 to 4 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.
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Quick Tip: Serve with a fresh spinach salad.
Thanks again to Betty Crocker for this amazing recipe.