Crescent Beef Pot Pies Recipe - Cooking Index
Crescent Beef Pot Pies Recipe - Cooking Index
| 1 tablespoon | 15ml | Oil |
| 1/2 lb | 227g / 8oz | Boneless beef sirloin steak - cut into 1/2" cubes |
| 1/2 cup | 31g / 1.1oz | Red onion - chopped |
| 1 cup | 62g / 2.2oz | Purchased brown or beef gravy |
| 1 tablespoon | 15ml | Cornstarch |
| 1/8 teaspoon | 0.6ml | Pepper |
| 1 tablespoon | 15ml | Ketchup |
| 3/4 cup | 177ml | Frozen southern-style hash brown potatoes |
| 1/2 cup | 118ml | Green giant - (r) frozen sweet peas |
| 1/2 cup | 55g / 1.9oz | Carrots - sliced |
| 1 | Pillsbury refrigerator crescent dinner rolls (4 ounce) |
1. Heat oven to 375F. Heat oil in medium skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain.
2. In small bowl, combine gravy, cornstarch, pepper and ketchup; mix well. Add to beef in skillet. Stir in vegetables. Cook 6-8 minutes or until vegetables are crisp-tender, stirring occasionally.
3. Spoon mixture into 2 ungreased 10 ounce ovenproof custard cups or ramekin. Place filled cups in shallow baking pan.
4. Remove dough from can in rolled section; do not unroll. Cut roll into 8 slices; cut each in half crosswise to make 16 pieces. Arrange 7 pieces, curved side up, around outside edge of hot mixture in each custard cup, pressing in slightly; place 1 pieces in center of each.
5. Bake for 15-20 minutes or until pot pies are bubbly and rolls are deep golden brown.
Make it special: Prepare the pot pies in decorative ovenproof ramekins. Before baking the pies, brush the crescent rolls with 1 tablespoon of melted butter or margarine and sprinkle them with sesame seeds. Before serving, garnish each pot pie with a sprig of fresh parsley.
Source:
Pillsbury Casseroles and Easy Skillet Meals
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