Ingredients
Scale
- leftover roast or short ribs
- 2 refrigerated pie crusts
- 1 egg
Instructions
- Preheat oven to 450 degrees.
- Shred the meat and slice up the carrots and potatoes
- Cut 6-inch circles out of each pie crust.
- Spoon about 2-3 tablespoons of the roast/short ribs onto half the pie circles.
- Cover each pie circle with another one.
- Seal with water and crimp the edges.
- Beat the egg and brush on each pie circle.
- Bake for 15 minutes or until golden brown.
- Serve immediately, or store in the refrigerator for up to a week.
