Cheeseburger Hand Pies

So you might be like hey I like cheeseburgers but I’m hungry and I don’t know how to make one myself, or maybe you’re like hey wouldn’t it be great if you had something that tasted like a cheeseburger but was small enough to dip into ketchup and was more portable than a burger and better than sliders?

If you said “no”, change your answer because I made cheeseburger hand pies. This concoction, created out of curiosity, hovers between the lines of WTF and Yum because I’m a sucker for things that are tiny and things that can be used as vessels for ketchup.

For 14 hand pies:

• 1 tbsp. vegetable oil
• about 3/4 lb. ground beef
• 1/2 c. finely chopped onion
• 1 garlic clove, minced
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 2 boxes Pillsbury refrigerated pie crusts, softened as directed on box
• 1/4 c. to 1/2 c. (if you want to do extra cheese stuffing and shoving) shredded cheddar cheese

Preheat oven to 425F. In 10” skillet, heat vegetable oil on medium heat. Cook beef, onions, and garlic, breaking up any large beef pieces, until beef is browned. Drain grease. Season with salt and pepper.

Unroll pie crusts. With 3 1/2-inch round cutter, cut 7 rounds from each crust. Spoon about 2 tablespoons filling in center and about (almost) a half tablespoon of cheddar cheese onto the 14 rounds. Brush edges of topped pastry with water. Place remaining pastry rounds on top. Use a fork to seal the two pie crust pieces together.

Place pies on ungreased cookie sheets — you will need two. Using sharp knife, cut 3 slits in top of each pastry. Bake 9 to 12 minutes or until golden brown.

Disclaimer: My employer owns Pillsbury refrigerated products.