Beef and Swiss Meat Pies

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8 Servings

Quick Bake Main Dish

1 pound und beef
1/2 ea Vidalia on chopped fine
1/4 ea en bell pepper chopped fine
t to taste
per to taste
2 ea Cans of refrigerated cuits
10 slices Baby ss cheese

In a preheated skillet, brown the meat, onion and bell pepper. Drain well. Flour a surface, take two biscuits, overlap them and then roll them out into a figure 8. Spoon about 3 tablespoons of the meat mixture onto on half of the dough and top with sliced cheese. Pull and stretch the empty side over and onto the mixture. We find it helps to slightly moisten the edge of the dough with water first. Then crimp the pie closed with a fork. Bake the pies at 425 for 8-10 minutes each, until golden brown all over. If you're using the a ceramic cooker like the Big Green Egg, set it up with the plate setter LEGS DOWN with a pizza stone on top. If you're using an oven, a pizza stone would help but you can use a baking sheet if that's what you have. If you don't preheat the stone, the bottom of the pies will be a bit doughy, so take your time and preheat!


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