Repeat with remaining crusts and fillingsħ.ěake for 15-20 minutes, or until golden brown. Brush with some of the beaten egg and sprinkle with sesame seeds. Use a fork to crimp and seal make a few small incisions in the top to allow steam to escape. Top with six more crusts and gently press around the edges. Top with a spoonful of the beef filling, followed by a handful of shredded cheese.Ħ. Place six pie crust rectangles on one of your prepared baking sheets.ĥ. Remove from heat and let cool until warm.Ĥ. Add the corn and beans and cook for 2-3 minutes more. Add the taco seasoning and stir to combine. Add the beef and cook, breaking it up with a wooden spoon, until completely cooked through (no pink remaining). In a large skillet over medium-high heat, heat the olive oil until hot but not smoking. Repeat with the remaining crusts cover with a towel to keep from drying out.ģ. Working with one crust at a time, unroll onto your work surface and cut into six 3" x 4" rectangles. Preheat oven to 350° F and line two baking sheets with parchment paper.Ģ. 2 boxes refrigerated pie crusts (total of 4 pie crusts), at room temperatureġ.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. Archives
January 2023
Categories |