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Hearty Stew Hand Pies


  • leftover roast or short ribs
  • 2 refrigerated pie crusts
  • 1 egg


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