When my kids were growing up I used to make these little biscuit cups for them called BBQ Biscuit Cups. They were really simple and very delicious, but it did make a lot. You pressed some biscuit dough into muffin cups and filled them with a BBQ Beef filling and topped with cheese prior to baking. The kids loved them! I had a tin of croissant dough in the refrigerator today and a package of extra lean ground beef I needed to use up and so I put my thinking cap on and decided to adapt my BBQ Biscuit Cup recipe to use the croissant dough, with very delicious results!
The BBQ Beef filling is very easy to make. You simply brown ground beef in a skillet. I like to use the extra lean ground beef. You do need to spray the skillet first with a bit of non-stick spray, but it's nice and lean. I mash it up with a potato masher when I am browning it so break it all up nicely.
The sauce is very simple also . . . some tomato ketchup, a bit of cider vinegar, some brown sugar (naughty I know), some seasonings and some chili, onion and garlic powders. (Not salts) You just stir these into the ground beef and heat through.
The crust is made by using a tin of ready roll croissant dough (Pillsbury Crescent Rolls in North America). You separate them and press them into a pie tin . . . leaving the points overhanging over the sides and covering the interior completely.
A layer of cheese on the bottom, that scrumptious BBQ Beef filling over top and another sprinkle of cheese over that (save a bit of cheese for the very end), and you pull those points over top to meet in the middle. There are little windows in between that the cheese can be seen. Baked in the oven until golden brown and you scatter that saved cheese over top and pop it back into the oven to melt it. Dinner is served! A simple salad and veg on the side is all you need and everybody's happy!
*Barbeque Beef Croissant Pie*Serves 6
Separate the croissant dough and place in the pie plate in a spoke pattern, with the wider part in the centre of the tin and the tips overlapping the sides of the tin by about 3 inches. Press the dough out to cover the sides and bottom of the pan. Sprinkle with 1/2 of the cheese. Cover with the meat mixture. Sprinkle 1/2 of the remaining cheese over top. Fold the points over the meat to meet in the middle, without overlapping it. Reserve the remaining cheese for later.Bake in the preheated oven for 20 minutes. Sprinkle with the remaining cheese and return to the oven just to melt the cheese. Allow to stand for about five minutes before cutting it into wedges to serve.