IMPOSSIBLY EASY BARBECUE BEEF PIE
Bisquick® mix bakes up with favorite barbecue sauce and beef for a winning taste combo.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease bottom and side of 9-inch pie plate with shortening. In 10-inch skillet, cook beef, bell pepper and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in 1/3 cup barbecue sauce. Spread in pie plate. Sprinkle with 3/4 cup of the cheese.
- In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over beef mixture.
- Bake uncovered 25 minutes. Sprinkle with remaining 3/4 cup cheese. Bake about 5 minutes longer or until knife inserted in center comes out clean. Serve with additional barbecue sauce.
Nutrition Facts : Calories 400, Carbohydrate 24 g, Cholesterol 150 mg, Fat 1, Fiber 1 g, Protein 26 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 9 g, TransFat 1 1/2 g
FATHER'S DAY BBQ PORK PIE
Provided by Food Network
Categories main-dish
Time 4h45m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- For the pie pastry: Pulse the flour and salt in a food processor fitted with a metal blade until combined, 2 to 3 times. Scatter the butter and shortening over the flour mixture. Pulse 4 to 5 times until the mixture resembles small pebbles with a few larger pieces. Sprinkle 6 tablespoons of the ice water over top. Pulse until the mixture starts to clump and comes together, 6 to 8 times. If the mixture does not clump, add more water, 1 tablespoon at a time, pulsing 1 to 2 times between additions.
- Turn the mixture out onto a lightly floured work surface. Cup your hands around the dough to bring together in a ball. Divide the dough into 2 balls, wrap each tightly in plastic wrap and chill for 1 hour.
- For the dry rub and ribs: Preheat the oven to 400 degrees F.
- Stir the cumin, chili powder, mustard, garlic powder, salt and pepper in a small bowl until combined. Set aside.
- Rinse and pat dry the ribs. Rub both sides of the ribs with the dry rub. Place each rack of ribs, fat-side up, on a sheet of aluminum foil and seal shut. Place the packets on a sheet pan and bake for 90 minutes. While the ribs are baking, make the sauce.
- For the rib sauce: Put the olive oil in a small saucepan and set over medium heat. When it begins to shimmer, add the onions and saute until soft and translucent, about 5 minutes. Add the chipotle powder to the onions and stir until warmed and combined. Add the ketchup, molasses, brown sugar, Dijon mustard and Worcestershire sauce to the pan. Stir to thoroughly combine. Bring to a simmer, reduce the heat to low and simmer for 10 minutes, or until the sauce is nicely thickened. Allow the sauce to cool slightly before using.
- For the rib filling: When the ribs are done, make a slit in the top of each foil packet to allow steam to escape. Carefully open the packets (they will be hot!) and transfer the ribs to a wooden board. Using 2 forks, separate the meat from the bones and gently pull the meat apart. Place the shredded pork into a large bowl (discard the bones). You should have approximately 5 cups of shredded pork.
- Add the rib sauce, shredded potato and cheese to the bowl. Mix gently until the ingredients are combined.
- To create the floorboard design for the pie top: Line a large work surface with parchment paper. Lightly flour the work surface and a rolling pin. Roll out one batch of chilled dough to a 12-inch circle. Turn a 9-inch pie plate upside down and, using a sharp knife, cut a circle of dough to match the circumference of your dish. Re-wrap any leftover pastry scraps and return to the refrigerator.
- Use a ruler to mark horizontal lines 1 inch apart on the dough circle. Lay a lollipop stick down at these marks to make horizontal impressions in the dough. Next, mark vertical lines in a staggered brick style across the pastry. Bend the lollipop stick at the 1-inch mark and use the 1-inch piece to make impressions at these points. Use the end of the lollipop stick to make circular indentations at the top and bottom of both ends of each plank to form nail marks. Use a sharp knife or molding tool to create wavy freeform lines across the pie. Transfer the finished pie top on the parchment paper to the refrigerator to firm up for at least 15 minutes.
- To assemble the pie: Lightly flour your work surface and rolling pin. Roll out the second batch of dough to a 12-inch circle. Gently roll the dough up around your rolling pin and transfer it to the pie plate. Unroll the pastry over the pie plate and fit gently into the pan.
- Transfer the rib filling to the lined pie plate. Gently flatten the top of the filling so it even with the top of the pie plate.
- Position a rack in the lower third of the oven. Preheat the oven to 425 degrees F.
- Remove the patterned pie top from the refrigerator. Using a brush, dampen the edges of the pastry-lined pie plate. Gently slide a lifter or palette knife between the pie top and the parchment paper to separate. Tilt the parchment paper to slide the pie top into place on top of the pie. Press gently on all edges to seal.
- To create the pie decorations: Print out the Father's Day Pie Stencil (link below) and cut out the letters with scissors (or use D and A letter cutters). Roll out the leftover pastry scraps. Use the letter stencils or cutters and a sharp knife to cut out 2 Ds and one A.
- Cut out 1 star using a 3-inch star cutter. Place the A on the star. Cut out 5 stars with a 1-inch star cutter and place on the points of the big star. Form the word DAD across the center of the pie. Use 1- and 2-inch star cutters to cut out additional 1- and 2-inch stars and place decoratively above and below the letters.
- Use the leftover dough to create a rope border. Dampen the edges of the pie top and adhere the rope to the pie top. Brush the entire pie with egg wash. Bake for 12 minutes. Reduce the temperature to 350 degrees F and bake for another 45 minutes until the pie crust is golden.
BBQ BEEF-CORNBREAD PIE
Meet your family's new favorite meat pie-made with ground beef, cheddar and BBQ sauce and baked until the cornbread topping turns golden brown.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Heat oil in large skillet on medium-high heat. Add peppers and onions; cook and stir 5 min. Add meat; mix well. Cook 10 min. or until browned, stirring occasionally; drain. Stir in barbecue sauce; simmer on medium-low heat 10 min., stirring occasionally.
- Spoon into 9-inch pie plate; sprinkle with cheese. Prepare muffin batter as directed on package; spoon over cheese, completely covering cheese layer.
- Bake 20 min. or until golden brown. Let stand 5 min. before serving.
Nutrition Facts : Calories 510, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1120 mg, Carbohydrate 54 g, Fiber 2 g, Sugar 28 g, Protein 22 g
BBQ PIE
My kids love this. I serve with applesauce and/or coleslaw. I use Sweet Baby Ray's BBQ sauce and don't use the brown sugar called for in the recipe. Hamburger can be substituted for the ground pork.
Provided by Marg CaymanDesigns
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Brown ground pork in skillet.
- Drain grease.
- Stir in brown sugar and enough BBQ sauce to thoroughly cover all the pork.
- Pat biscuits out in a pie plate.
- Pour mixture into raw crust and top with shredded cheese.
- Bake at 400°F for 13-15 or until biscuits are brown.
- Note: I don't use all the biscuits when I use the two small cans, as listed above, or it is too much dough.
- I usually buy one can of the biscuits that are bigger around instead.
SAVORY BBQ PIE
Provided by Rodney Henry, Food Network Star Season 9 Finalist
Categories main-dish
Time 2h55m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the BBQ Sauce:
- In a medium saute pan over medium heat, saute peppers and onions until soft using 1 tablespoon oil.
- In a bowl, add ketchup, mustard, molasses, brown sugar and hot sauce. Mix together. Pour over sauteed vegetables and stir. Allow to simmer together for 3 to 5 minutes. Reserve 1/2 cup of BBQ sauce and set aside.
- Preheat smoker to 225 degrees F, over hickory soaked chips.
- Season the pork butt with salt and freshly ground black pepper. Be sure to rub in well. Place onto grill, close top of grill and cook for 1 to 1 1/2 hours. Baste pork with BBQ sauce. Close grill top and cook for another 20 to 30 minutes.
- When ready, slice into 1/2 to 1/4-inch slices. Place pork into a bowl and mix in reserved BBQ sauce.
- For the Pie Crust:
- Preheat oven to 350 degrees F.
- Add flour, salt, sugar and shortening to a bowl. Mix together with hands. Add water and mix. Divide into 2 balls.
- Flour your work surface. Roll dough out with a 1/8-inch thickness. Line 1 piece of dough into a 9-inch circular pie dish.
- For the egg wash:
- Beat together the egg and water,
- Add pork to pie dish, then take the second rolled out piece of dough and cover the meat. Pinch the sides together and brush top with egg wash. With a knife, make 3 slits in the top crust. Bake for 50 to 55 minutes or until golden brown.;
MANGO CHIFFON PIE
Chiffon pies get their fluffy texture from a mixture of gelatin and egg whites. I love the tartness the mango gives the filling and when paired with the graham cracker-toasted coconut crust, it's a dessert that reminds me of being on a tropical island. You're going to love it!
Provided by Kardea Brown
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Pulse the graham crackers, coconut flakes and salt in a food processor until the crackers are crushed. Add the melted butter and pulse until combined. Press the crust into a 10-inch deep-dish pie plate. Bake until golden brown, about 12 minutes. Remove from the oven and let cool.
- Meanwhile, sprinkle the gelatin over 1/4 cup water in a medium heatproof bowl and let soften 5 minutes. Blend the mango, mango nectar and lemon juice in a blender until smooth. Add to the softened gelatin with 1/2 cup of the granulated sugar and all the egg yolks. Whisk until smooth.
- Place the bowl over a medium saucepan of simmering water (do not let the bowl touch the water). Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 5 to 8 minutes. Refrigerate, stirring occasionally, until the mixture has slightly thickened and cooled, about 30 minutes.
- Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form. Slowly add the remaining 1/2 cup granulated sugar and cream of tartar and beat until stiff peaks form. Fold the egg whites into the mango mixture in 3 additions, waiting until each addition is incorporated before adding the next. Pour the filling into the prepared crust and refrigerate until set, about 2 hours.
- Beat the cream, powdered sugar and vanilla in a large bowl with an electric mixer on medium-high speed until stiff peaks form. Dollop onto the center of the pie. Refrigerate until ready to serve.
BBQ CHICKEN POT PIE
Sort of a homemade BBQ Chicken Hot Pocket. You can also do this with beef. I cook these in large muffin pans.
Provided by David04
Categories Chicken Breast
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken in baking dish, fill with enough water to cover chicken.
- Bake at 425F for 35 minutes.
- Drain water.
- Let chicken cool 5 minutes.
- Using two forks, shred chicken.
- Add onions, peppers and bbq sauce and return to oven for another 10-15 minutes. Stirring if it starts to char.
- Remove chicken from oven.
- Stir in pickles.
- Roll dough out thin into 8 inch discs.
- Place the dough discs into one of the sections of the muffin pan. The dough will overlap, you will need it.
- Fill the dough cup with the chicken gravy mixture.
- Fold the flaps over the top of the chicken mixture, brushing the egg wash onto the dough flaps to "glue" the dumpling closed.
- Repeat until out of chicken mixture.
- Lower oven to 350°F
- Bake for 10-12 minutes.
- Let sit for 10 minutes.
Nutrition Facts : Calories 134.4, Fat 5.7, SaturatedFat 1.5, Cholesterol 50.2, Sodium 540.4, Carbohydrate 8.8, Fiber 1, Sugar 3, Protein 11.3
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