Absolutely Delicious Beef Pot Pie Muffins
- 1/2 kilogram Beef Strips
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Pepper
- 14.5 ounces Can of cream of mushroom soup
- 1 cup Frozen mixed veggis
- 1 cup Grated cheddar cheese
- 1 teaspoon Granulated garlic
- 1 teaspoon Onion powder
- 1 teaspoon Flavour explosion
- 1 Tube of refrigerated crescent rolls
Add the beef and all the ingredients to a mixing bowl and mix until well combined.
Spray 8 wells of a muffin tin with baking spray and tuck the pastry in each well.
Spoon the beef mixture evenly into each well. It should be filled to the top or even heaping a little.
Place into a 375 degree F or 180 C preheated oven for about 17 minutes or until the mixture is cooked through and the pastry is golden brown.
Remove from the oven and allow the muffins to cool for a few minutes.
Serve and enjoy your beef pot pie muffins.
Serving Size 1
- Amount Per Serving
- Calories 237kcal
- % Daily Value *
- Total Fat 7.9g13%
- Saturated Fat 1.9g10%
- Cholesterol 34mg12%
- Sodium 521mg22%
- Potassium 313mg9%
- Total Carbohydrate 24.1g9%
- Dietary Fiber 1.1g5%
- Protein 16.6g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
There are, as with any recipe, a few substitutions to the recipe. If you wish you can use chicken and make chicken pot pies with a few minor adaptions.
Puff pastry can be used instead of crescent rolls. The type of mixed or plain veggies you use is entirely up to you. The spices are also optional. I use old sharp cheddar cheese, but you can use your favourite cheese. The sky is really the limit.
