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Beef Stroganoff Pie Cups

Beef Stroganoff Pie Cups
  • Prep 30 min
  • Total 1 hr 5 min
  • Servings 8
Savoury pies made with Pillsbury pie crusts, sirloin, mushrooms and peas are a fun spin on traditional beef stroganoff. Recipe by Cindy Rahe.
April 23, 2018


  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1 lb (500 g) beef top sirloin, flank or skirt steak, thinly sliced
  • Dash salt and pepper
  • 3 cups sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrot
  • 1 cup frozen sweet peas, thawed
  • 2 tablespoons vermouth, if desired, or beef-flavoured broth
  • 1 cup full-fat sour cream
  • 1 egg
  • 1 tablespoon milk


  • 1
    Heat oven to 400°F. Spray 8 regular-size muffin cups with cooking spray.
  • 2
    Unroll pie crusts; cut out 8 (4 1/2-inch) rounds. Place round in each muffin cup; lightly press into cup with small glass. Gather dough scraps; re-roll to about 1/8-inch thickness. Cut out 8 (3-inch) rounds (these will be lids). Place lids on plate; place plate and muffin pan in refrigerator.
  • 3
    In 10- to 12-inch skillet over medium-high heat, stir-fry beef with salt and pepper just until no longer pink. Remove from skillet to plate; cool.
  • 4
    In same skillet, cook mushrooms until tender and water has released from mushrooms and mostly evaporated. Add onion and carrot; sprinkle with dash of salt. Cook until onion is tender and translucent. Add vermouth; scrape up browned bits from bottom of skillet. Continue to cook until liquid is mostly evaporated. Remove mixture from skillet to cool.
  • 5
    In large bowl, mix beef, cooked vegetables and thawed peas. Stir in sour cream to coat. Taste for seasoning; add more salt or pepper to taste. Scoop heaping spoonsful of beef mixture into pie crust-lined cups. Top with lids; use fork to seal edges.
  • 6
    In small bowl, beat egg and milk with whisk until blended. Brush over tops of pies. Cut vent holes in tops; sprinkle each with a little salt and pepper.
  • 7
    Bake 25 to 30 minutes or until pies are golden brown. Cool about 5 minutes before removing from muffin cups. Serve warm.

  • Refrigerated pie crusts makes quick work of these savoury pies. Though you can use whatever pie dough recipe you like.
  • Full-fat sour cream is much less likely to curdle during baking than lower-fat versions.
  • These pies are great the day after. Simply let them cool and wrap in plastic before placing in the refrigerator or freezer.

Nutrition Facts

Serving Size: 8 servings
Total Fat
Saturated Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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