Unfamiliar with the word pie-Nada?
Of course you are. I just made it up.
Pie-Nada: [pi-nah-duh] -noun
1. A turnover or mold of pastry filled with ground beef and vegetables, usually baked
2. A cross between a traditional hand pie, and a beef empanada
3. An affordable, ‘make ahead’ dinner idea by Natalie
Kyle and I work different schedules. I work days, he works nights. And once he gets home from work and we spend some time together, I usually go to sleep. But Kyle spends all night cooking in a busy kitchen and the last thing he wants to do when he gets home… is cook some more (his dinner time is usually after midnight.) The best solution to this is to make meals ahead of time that he can throw in the microwave or oven.
These beef pie-nadas are perfect to have on hand for the hungry men in your life. All he has to do is throw it in the oven, turn on the timer, and he has a warm dinner in no time.
Pie-Nada in one hand. Xbox controller in the other.
- Refrigerated Pie Dough
- 2 tsp Oil any kind
- 2 Garlic Cloves minced
- 1/2 Onion small dice
- 8 oz Ground Beef
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Cumin
- 1/2 tsp Cayenne Pepper optional
- 1 cup Cheddar Cheese shredded
- 1 Egg + 1 tsp water
- preheat oven to 325 degrees
- Add the oil to a medium sized saute pan on medium heat. Add the garlic and onion and saute a few minutes, until aromatic.
- Next add the beef. Cook the beef until fully browned, on medium high heat. (I like to use a potato masher to mash up my potatoes.) Add the seasonings to the beef when cooking.
- Drain the beef in a strainer, or on paper towels. Set aside.
- Un-roll one of the pie doughs and set the other one aside. The pie dough will be in the shape of a circle (if you are using homemade, just roll it in the shape of a circle), cut in half to make half circles.
- Place the dough horizontally in front of you, and add the beef to the left or right side, in the middle. You will fold the opposite side of dough over (to form the pocket shape). Repeat with the remaining dough.
- In a small bowl whisk together an egg and 1 tsp water.
- Use the egg wash to seal together the seams of the dough pockets. Brush a small amount on the inside of the dough of one side. (I trimmed the dough with a knife, and sealed the edges by pressing a fork into the dough.)
- Cut a few air vents on top of the pockets. I had some left over dough and cut out stars, feel free to decorate your food! Brush egg wash on the whole pie-nada. (Stop here and place in the fridge if you plan on baking at a later time.)
- Bake the pie-nadas on parchment paper in the oven for 20 minutes, or until browned on top.
Tips and Tricks
You can prepare it on the weekend or make several large pies for a family dinner. The cooking process is simple and fast – you can start preparing the pie the night before, and it takes about 8 to 10 minutes per batch. You can freeze the beef pie ahead of time, or even bake it later. Alternatively, you can cook it ahead of time and reheat it during the week. Just be sure to keep an eye on the oven temperature and make sure you cook it in batches, as this will help you make sure the crust is not too thin or too thick.
When preparing beef pie, the meat should be cooked. You can mince the beef, cut it into cubes, or chop it. Then, add onions, garlic, and vegetables. You can also add mashed potatoes and gravy if you like gravy. It is important to keep the beef stew warm to avoid burning. Once the pie is ready, it can be refrigerated or baked until it is ready to serve.
If you are a busy person, this recipe is a good weekend project. The pie cooks fast and can be served as a Sunday dinner. Because the dish is prepared in advance, you can bake it a few times, and thaw it in the refrigerator overnight. Then, you can bake the beef pie according to the recipe, making a delicious and satisfying meal. It makes the perfect meal for a family on the weekend or a lazy weeknight.
The beef pie is a traditional dish that is made with beef broth, half-and-half, and wine. The filling is cooked until it has thickened slightly and is added to a baking dish. Then, the pie is topped with a pie crust. The top part of the pie is covered with a second pie crust. The dough should fit over the filling and have vents cut into it. Once the pie has been baked, it is ready to serve.
Traditionally, the beef pie is made with beef, onion, and garlic. The ingredients can be minced or cubed depending on the preference of the cook. The filling is often seasoned with pepper and onion. Some people even add some green vegetables. This dish is a classic comfort food and is the perfect meal for the whole family. A large portion of this meal is a great meal for the whole family, and it tastes great.
Beef pie is a traditional American dish. The beef is cooked in a pot with a mixture of half-and-half, wine, and beef broth. The filling is then cooked until it has thickened slightly. Then, it is added to a baking dish. A pie crust is added over the filling. The pie is then baked in the oven until it is golden brown. The beef pie is an excellent comfort food.
A traditional beef pie starts with beef. It can be minced or cubed. It is seasoned with onion and garlic and is served with mashed potatoes, mushy peas, and a homemade tomato sauce. A beef pie is usually served with a side of gravy. A traditional beef pie is also great for a Sunday meal. It can be made ahead of time and frozen. The filling is best served the day it is cooked.
Traditionally, a beef pie begins with beef. The meat is minced or cubed and the filling is mixed with onions, garlic, and vegetables. The filling is then added to the baking dish, which is then topped with a pie crust. The pie crust fits over the filling, and vents are cut to allow air to escape. The beef pie is baked in the oven for about an hour.