Hunters Beef Crescent Pie

hunters beef crescent pie
Hunters Beef Crescent Pie
  • Prep 20 min
  • Total 40 min
  • Servings 5

Beef stroganoff with a twist! ...MORE + LESS -


1 lb (500 g) ground beef
1/2 cup (125 mL) chopped onion
3/4 cup (175 mL) sour cream
3 tbsp (45 mL) ketchup
1 tbsp (15 mL) prepared mustard
1 tbsp (15 mL) flour
1 tsp (5 mL) dill weed
1/4 tsp (1 mL) pepper
1 can (10oz/284mL) mushroom pieces and stems, drained
1 cup (250 mL) frozen peas
1 can (8 count) Pillsbury™ Original Crescents
dill pickles


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  • 1
    Heat oven to 375°F (190°C). In large frypan, brown ground beef and onion; drain thoroughly.
  • 2
    Stir in remaining ingredients except crescent dough and dill pickles. Simmer gently for 5 minutes; do not boil. Unroll and separate crescent dough into 8 triangles.
  • 3
    Arrange triangles spoke fashion in ungreased 9-inch (23 cm) pie pan with narrow tips extending over pan about 2-inch (5 cm).
  • 4
    Press dough over bottom of pan. Spoon meat mixture evenly into crust. Bring tips of triangles over filling to centre.
  • 5
    Bake for 11 to 15 miutes or until golden brown. Cut into wedges and garnish each serving with additional sour cream and a pickle.

  • Tip: While browning your beef, try adding a dash or two of paprika and caraway seeds for an authentic Hungarian touch.

No nutrition information available for this recipe

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