Categories: Entree
Ingredients
- 1 T olive oil
- 1 sm yellow onion, diced
- 4 oz chopped cremini mushrooms
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp smoked paprika
- 2 oz cream cheese, cut into chunks
- 12 oz extra-lean ground beef
- 14.1 oz pkg refrigerated pie crust (contains 2 crusts)
- 1 egg, well beaten
Directions
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Heat the oven to 400
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Lightly coat a lg 6-cup muffin tin w/cooking spray
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In a large skillet over medium-high, heat the olive oil. Add the onion and saute for 3 minutes. Add the mushrooms, salt and pepper, then saute until will browned and soft, about 6 to 8 minutes
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Turn the heat off. Add the smoked paprika and cream cheese, then stir to combine
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Allow the mixture to cool for 5 minutes. In a medium bowl, mix together the mushroom mixture and beef, then set aside
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On a lightly floured surface, unroll one of the prepared pie crusts. Cut six circles from the crust. Each circle needs to be large enough to fit into the muffin cups, come up the sides and overhang the upper edge by about 1/2". Fit one circle into each muffin cup
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Divide the meat filling between the cups, spooning it into each. From the second crust, cut out six smaller circles to fit on top of the muffin pies
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With your fingers or a fork, crimp around the edges to seal each pie. Brush the tops of the pies w/the beaten egg; cut a slit in the top crust to vent
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Bake for 15 to 20 minutes, or until golden brown and a thermometer inserted into the center reaches 165 degrees
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Pie can be served warm or cooled to room temperature. If the pies will be stored for more than 2 hours, they should be refrigerated