Saturday is Pi Day. And not just your run of the mill every year plain old Pi Day either. It’s Ultimate Pi day! I have a weird affection for this day. Not only because I love me some pie, but I did tattoo pi on my body. Also there’s my love of pie. So for dinner tonight I made us some delicious Shepherds pie pasties and for dessert delicious Pi Pops. Like cake pops, only better because they are pie. PIE!
Let’s start with dinner because that’s where one starts normally (just kidding! I often have dessert before dinner because I’m a grown up now and I’ll do what I want!). I doubled the below recipe and made a traditional casserole as well.
Shepherd’s Pie Pockets
yield 8 pockets
- 1/2 lb. ground beef
- 1 tsp. ground mustard
- 2 tsp. Lawry’s seasoning
- 2 tbsp. tomato paste
- 3 tbsp. Worcestershire sauce or A-1
- Salt & Pepper to taste
- 1/2 cup water
- 1 tsp. Better than Bouillon beef (or bouillon cube) OR skip the water & bouillon and do beef stock
- Small can chopped tomatoes
- 1/2 bag frozen pearl onions (Or your onion of choice)
- 1/2 bag frozen peas
- 1 1/2 cups mashed potatoes (I used the convenient pre-made stuff because…don’t judge me)
- 6 slices cheddar cheese
- 2 8oz. Pillsbury Crescent Rolls (I used the big buttery ones)
- Place ground beef in a large skillet and brown. Stir in seasonings continue browning until meat is cooked through. Transfer to crockpot. Add canned tomatoes, onions, peas, one cup water and better than bouillon. Cook on low 6-8 hours.
- Unroll crescent rolls into four rectangles. Place 1 slice of cheddar cheese on to half of crescent roll, layer with mashed potato and meat mixture. Fold crescent roll over to create a square, then using a a fork press along the edges to seal pocket. Bake for about 10 minutes or until golden brown.
- VIOLA! EAT IT! DO IT! DO IT! Okay, calm down. You’re embarrassing yourself.
Crock pot goodness!
Pretty, they ain’t, but I think that has more to do with the rush to get them in the oven because I was hongry!
Now for dessert! Everyone’s favorite part of the meal. And if it’s not your favorite part of the meal…probably you are lying.
Pi Pops- The strawberry edition
- 1 package pre made pie dough (Or you can make it yourself)
- Fruit pie filling of your choice. This time I used strawberry
- Milk or Cream
- 1 tsp cinnamon
- 1/3 cup sugar
- Lollipop sticks
- Mix together cinnamon & sugar and place aside.
- Pre-heat oven to 450
- Unroll pie dough and use cookie cutters (mid sized is best) or a wine glass to cut circles/some other shape, from the dough
- . Place half of dough shapes on parchment lined cookie sheet and place a stick at least halfway up.
- Place pie filling inside and top with another dough shape.
- Lightly brush each pie pop with cream or milk and sprinkle with sugar and cinnamon mixture.
- Bake 9 minutes or until browned
- Cool on plate and proceed to eat while making second batch.
Mmmm super yummy! Even with a bunch of pre-made stuff. I think these would be great with a cream pie filling and even a fudge pie filling. I’ll be trying that tomorrow I think.
Look at that! Go forth! Make more pie pops! And tell me what worked for you and didn’t.