2
tablespoons vermouth, if desired, or Progresso™ beef-flavored broth
1
cup (8 oz) full-fat sour cream
1
egg
1
tablespoon milk
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Steps
1
Heat oven to 400°F. Spray 8 regular-size muffin cups with cooking spray.
2
Unroll pie crusts; cut out 8 (4 1/2-inch) rounds. Place round in each muffin cup; lightly press into cup with small glass. Gather dough scraps; re-roll to about 1/8-inch thickness. Cut out 8 (3-inch) rounds (these will be lids). Place lids on plate; place plate and muffin pan in refrigerator.
3
In 10- to 12-inch skillet over medium-high heat, stir-fry beef with salt and pepper just until no longer pink. Remove from skillet to plate; cool.
4
In same skillet, cook mushrooms until tender and water has released from mushrooms and mostly evaporated. Add onion and carrot; sprinkle with dash of salt. Cook until onion is tender and translucent. Add vermouth; scrape up browned bits from bottom of skillet. Continue to cook until liquid is mostly evaporated. Remove mixture from skillet to cool.
5
In large bowl, mix beef, cooked vegetables and thawed peas. Stir in sour cream to coat. Taste for seasoning; add more salt or pepper to taste. Scoop heaping spoonsful of beef mixture into pie crust-lined cups. Top with lids; use fork to seal edges.
6
In small bowl, beat egg and milk with whisk until blended. Brush over tops of pies. Cut vent holes in tops; sprinkle each with a little salt and pepper.
7
Bake 25 to 30 minutes or until pies are golden brown. Cool about 5 minutes before removing from muffin cups. Serve warm.
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Refrigerated pie crusts makes quick work of these savory pies. Though you can use whatever pie dough recipe you like.
Full-fat sour cream is much less likely to curdle during baking than lower-fat versions.
These pies are great the day after. Simply let them cool and wrap in plastic before placing in the refrigerator or freezer.
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Nutrition Facts are not available for this recipe
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