Growing up, whenever my mom served beef stroganoff for dinner, I was always stoked about it. With thin slices of beef, sweet onions, earthy mushrooms and a lush sour cream sauce all served over buttered egg noodles…how could I not adore this comforting yet fancy-feeling meal? These little cupcake-tin mini pies are a spin on the old classic, with all the goodness of beef stroganoff (plus some extra veggies for good measure) encased in a flaky pie crust package. They were a hit at my house, and the leftover pies were immediately claimed by my husband for his workday lunches the following week. Always a good sign in my book!
We start these pies with a box of Pillsbury pie crusts. We’ll be using both of the crusts contained in the package to make eigh mini pies.
Cut out eigth, 4 ½-inch circles (I used a small bowl and paring knife to accomplish this) to create the pie bases and a 3-inch circles (I used a biscuit cutter) for the pie tops. We then press the bases into a greased muffin tin using a small glass. Go ahead and place the tops on a plate and set both the crust-filled muffin tin and plate in the refrigerator while we make the filling.