Barbecue Beef Hand Pies

Reminiscent of Jamaican patties or Spanish empanadas, these hand-held pies are the perfect after-school snack, lunch or light dinner.

1 ½ cups (375 mL)	Big-Batch Beef (see below), microwave-thawed
½ cup (125 mL)	Kraft Original BBQ Sauce
1	pkg (400 g) ready-to-use refrigerated pie crusts (2 crusts)
½ cup (125 mL)	Kraft Tex Mex Shredded Cheese

Heat oven to 425°F. Combine Big-Batch Beef and barbecue sauce.
Unroll 1 pie crust and lay out flat; cut into quarters. Spoon 1/4 cup (50 mL) of the beef mixture onto each quarter of crust; sprinkle with 1 tbsp (15 mL) cheese. Fold each dough piece lengthwise in half; crimp edges with fork to seal. Repeat with remaining crust, beef mixture and cheese.
Place pies on parchment paper or foil covered rimmed baking sheet. Bake 12 to 15 minutes or until golden brown.

Big Batch Beef: Cook 4 lb (2 kg) Lean or Extra-Lean Ground Beef in Dutch oven over medium-high heat for 10 to 15 minutes, breaking into small chunks with back of spoon, until browned. Drain and return to pot. Add 4 EACH onion and cloves of garlic, minced, simmer for 15 minutes until vegetables are softened. Drain and spread in a single layer on several foil or parchment paper-lined baking trays; freeze until meat is firm, about 1 hour. Loosen into chunks, scoop meal-sized portions into freezer bags. Freeze for up to 3 months.
Substitute Prepare using Bull's Eye Barbecue Sauce.
For more beef recipes brought to you from Kraft Canada, click here.

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