Here is a slightly different take on the classy hot pockets that I made the other day.
I am going to make two variations on a kind of meat pie, the easy one and the slightly more easy one.
For the easy version, you will need an onion and some beef. For the easier version, you will need pre-cooked chicken tenders and a tomato. For both recipes you will need a container of Pillsbury crescent roll dough (or a knock-off thereof).
First thing’s first, preheat your oven to whatever it says on the dough container.
|America’s Choice Chicken Tenders: Just heat up!|
Prep your veggies and your cutting board
|I have yet to find an anti-crying onion trick that actually works for me.|
Keep an eye on it to make sure it doesn’t burn. While you are doing all of that, you can cut your meat into edible chunks.
|Note the separate cutting board|
Once the onions are cooked:
|They are cooked!|
Throw in your meat.
|Steak and onions!|
And saute it until the meat is cooked through. There is no picture because I have faith in your ability to tell raw meat from cooked.
Once you have your two fillings ready, lay out your crecent dough and rip it into fourths. Since the dough comes pre-torn into eighths, you may need to squish it together at the seams a little bit. Place a pile of filling on one half of the dough, and fold it over into a pocket.
|As a note, this is the chicken and tomato filling. If your beef looks like that, it is probably not cooked and I revoke my previous statement.|
Follow the baking instructions on the dough container.
Et voila! you have easy and delicious meat pies!
|Steak on the left and chicken on the right.|