Fireday Friday: Beef And Swiss Meat Pies

This is a savory meat pie that is based on one of my favorite childhood meals. I love this because it is easy to make, it is easily adaptable to a variety of ingredients, and you can even get the kids involved.

Don’t worry if you don’t have a Big Green Egg or grill, you can easily do this one in your oven too.

Beef & Swiss Meat Pies
1 pound Ground beef
1/2 ea Vidalia onion chopped fine
1/4 ea Green bell pepper chopped fine
Salt to taste
Pepper to taste
2 ea Cans of refrigerated biscuits
10 slices Baby swiss cheese

In a preheated skillet, brown the meat, onion and bell pepper. Drain well.

Flour a surface, take two biscuits, overlap them and then roll them out into a figure 8.

Spoon about 3 tablespoons of the meat mixture onto on half of the dough and top with sliced cheese.

Pull and stretch the empty side over and onto the mixture. We find it helps to slightly moisten the edge of the dough with water first. Then crimp the pie closed with a fork.

Bake the pies at 425 for 8-10 minutes each, until golden brown all over.

If you’re using the a ceramic cooker like the Big Green Egg, set it up with the plate setter LEGS DOWN with a pizza stone on top. If you’re using an oven, a pizza stone would help but you can use a baking sheet if that’s what you have. If you don’t preheat the stone, the bottom of the pies will be a bit doughy, so take your time and preheat!

Other versions:
Cheeseburger turnover: meat, onion, & American cheese
Taco turnover: meat, onion, taco seasoning, and pepper jack cheese. Dip in taco sauce.
Gyro Turnover: gyro meat (google Alton Brown gyro), red onion, & feta cheese. Dip in tzatziki sauce.
Club Turnover: ground turkey, bacon crumbles, small diced tomato. Dip in a flavored mayo.