JACK O LANTERN CHEESEBURGER PIE
1 lb ground beef
1 medium onion, chopped
2 garlic cloves, pressed
3⁄4 teaspoon salt
1⁄2 teaspoon pepper
1⁄4 cup ketchup
1 teaspoon Worcestershire sauce
1 (15 ounce) package refrigerated pie crusts
1 tablespoon prepared mustard
3 cups shredded monterey jack cheese, divided use
2 tablespoons water
1 large egg
red food coloring
yellow liquid food coloring
1 lb ground beef
1 medium onion, chopped
2 garlic cloves, pressed
3⁄4 teaspoon salt
1⁄2 teaspoon pepper
1⁄4 cup ketchup
1 teaspoon Worcestershire sauce
1 (15 ounce) package refrigerated pie crusts
1 tablespoon prepared mustard
3 cups shredded monterey jack cheese, divided use
2 tablespoons water
1 large egg
red food coloring
yellow liquid food coloring
DIRECTIONS
Cook first 5 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in ketchup and Worcestershire sauce; cool.
Unfold 1 piecrust, and place on a lightly greased baking sheet. Spread mustard evenly over crust. Stir together meat mixture and 2 cups cheese; spoon onto center of crust, leaving a 2-inch border.
Unfold remaining piecrust, and cut out a jack-o'-lantern face, reserving pastry cutouts to use as a stem. Place crust over meat mixture; crimp edges of crust, and fold under. Place stem on top of jack-o'-lantern face.
Whisk together 2 tablespoons water, egg, and 1 drop each of red and yellow food coloring; brush over crust.
Bake at 425*F (220*C) for 20 minutes; remove from oven, and brush again with egg mixture. Fill eyes, nose, and mouth with remaining 1 cup cheese. Bake 5 to 10 more minutes or until golden brown.
WWW.FOOD.COM
FOLLOW MY DAILY POSTS
https://www.facebook.com/michele.wrecsics.7?fref=nf
Cook first 5 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in ketchup and Worcestershire sauce; cool.
Unfold 1 piecrust, and place on a lightly greased baking sheet. Spread mustard evenly over crust. Stir together meat mixture and 2 cups cheese; spoon onto center of crust, leaving a 2-inch border.
Unfold remaining piecrust, and cut out a jack-o'-lantern face, reserving pastry cutouts to use as a stem. Place crust over meat mixture; crimp edges of crust, and fold under. Place stem on top of jack-o'-lantern face.
Whisk together 2 tablespoons water, egg, and 1 drop each of red and yellow food coloring; brush over crust.
Bake at 425*F (220*C) for 20 minutes; remove from oven, and brush again with egg mixture. Fill eyes, nose, and mouth with remaining 1 cup cheese. Bake 5 to 10 more minutes or until golden brown.
WWW.FOOD.COM
FOLLOW MY DAILY POSTS
https://www.facebook.com/michele.wrecsics.7?fref=nf
No comments:
Post a Comment