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Beef Stroganoff Pie Cups

By Cindy Rahe
Savory stroganoff meets tender veggies and flaky pie crust to make these individual mini pies. Perfect with a salad for dinner or tucked into a lunchbox.

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.


Quickly cooked beef, sautéed mushrooms, carrots and onions combine with thawed, frozen Green Giant Valley Fresh Steamers sweet peas.


Cool this mixture to room temperature and mix with sour cream. Then scoop it into the chilled and prepared pie cups. Each mini pie gets a lid and then is crimped to seal.


Then brush the tops with a little egg wash, sprinkle with coarse salt and pepper and cut some vents in the top for steam to escape.


After a quick trip in the oven, the pies come out golden and glossy topped. Yum!