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Beef Pie-Nada

This delicious dish is made with premium seasoned beef, carrots, celery, potatoes, and onions and has a golden crust. It can be prepared in large quantities or as small as a single serving. You can buy it in 15-ounce or 10-ounce portions. The flavor is reminiscent of a hearty stew and is sure to satisfy any taste. You can find this recipe at a local restaurant or grocery store.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast, Main Course
Cuisine Mexican
Servings 4 serves
Calories 432 kcal


  • 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.



Refrigerated pie dough isn't too great for pies, but it's great for this! It's not greasy in your hand and the cheese and beef melted right into the dough. It reminds you of a classic beef hand pie, except without the tomato sauce that they usually have. And it also reminds you of an empanada, with the cumin and ground beef. This recipe may be simple, but it's simply delicious.