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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 5 |
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Using convenient potato flakes and refrigerated biscuits at home in Clarksville, Tennessee, Ellen Osborne makes and freezes an extra batch of these fast mini pies packed with meat-and-potato flavor. âIâm as confident serving them to drop-in company as to my husband and three boys,â she says. ELLENâS TIP: âIf Iâm not rushed for time, Iâll sometimes make these with homemade biscuits and mashed potatoes.â Ingredients:
1 pound ground turkey or beef |
3 tablespoons chopped onion |
1/2 teaspoon minced garlic |
1/3 cup chili sauce or ketchup |
1 tablespoon cider vinegar |
1/2 teaspoon salt |
1-1/4 cups water |
3 tablespoons butter |
1-1/4 cups mashed potato flakes |
1 package (3 ounces) cream cheese, cubed |
1 tube (12 ounces) refrigerated buttermilk biscuits |
1/2 cup crushed potato chips |
paprika, optional |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic and cook for 1 minute or until tender; drain. Stir in the chili sauce, vinegar and salt; set aside.
2. In a small saucepan, bring water and butter to a boil. Pour into a small bowl. Whisk in potato flakes until blended. Beat in cream cheese until smooth.
3. Press 1 biscuit dough onto the bottom and up the sides of each of 10 greased muffin cups. Fill with beef mixture. Spread potato mixture over beef. Sprinkle with potato chips; press down lightly.
4. Bake at 375° for 20-25 minutes or until golden brown. Sprinkle with paprika if desired. Serve immediately, or cool before placing in a single layer in a freezer container. Cover and freeze for up to 2 months.
5. To use frozen pies: Thaw in the refrigerator for 8 hours. Place on a greased baking sheet. Bake at 375° for 15-18 minutes or until heated through. Yield: 5 servings.
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