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These are so delicious!  I could eat one every day and not mind one bit!  One of these and I am not hungry for hours. I love the crispy outsides of these pies and the slightly doughy sides.  It tastes amazing!   You can make all kinds of fillings.  Your imagination is the only limit!

If you like you could also add some finely chopped, cooked mushrooms to the meat mixture.  Sometimes I can get 7 pies out of one batch of dough but most times only 6.  I have no idea why that is the case, other than perhaps I use a bit more cheese and bake mix sometimes when measuring.

Once you have made the made the Miracle Dough, these little pies come together very quickly, if you also have the ground beef and vegetables ready.  Make the meat and vegetables ahead of time, and you can also make the dough in the morning and refrigerate the weighed dough balls in a plastic bag in the refrigerator.  In the evening, take them out and nuke each ball about 10 to 20 seconds to warm the dough for easier rolling.  I use a small pie dough roller, but you can even use a can of food of some kind, if you don't have any rollers.

You can make one batch or two batches of the Miracle dough, giving you 6 or 12 pies respectively.  I prefer making these pies and eating them while freshly made, so if you only plan on eating 4 between two people, keep the rest of the weighed dough balls in the fridge in a plastic bag until time to make more pies.  They go so quickly in any case once the dough is made.  I suspect one could even freeze the dough if done properly.  Thaw in the fridge and then nuke each one individually 10 to 20 seconds.

The meat and vegetable mixture is rich and tasty thanks to the cream cheese and seasonings.

I suspect you will have some ground beef mixture leftover.  Put it in a big breakfast omelet, if desired.

Traditionally Philly Cheesesteak Pies, whether a big one or mini pies, are made with puff pastry.  While the Miracle Dough is not a puff pastry, it is still a perfectly delicious envelope for this filling.

The calories per pie should actually be lower than indicated as you will not use all the filling, almost guaranteed.  In addition, if you use my Keto Bake Mix in the Miracle Dough, the carbs come down by 1 gram to 7.7 grams.

Once the dough has been filled and folded, use the tines of a fork to seal the edges.  Use a good nonstick frying pan with some light-tasting olive oil in it and over medium high heat, cook the pie on both sides until nice and golden brown.  If you like you can brush some egg wash over the top of the pies for even more lovely color. 

The dough is easy to roll out when it is at room temperature - usually; however, if it becomes difficult to roll out, then nuke it in the microwave briefly for 10 seconds.  If you use a large skillet, you could probably cook 3 pies at the same time and then repeat with the remaining pies.  These Philly Cheese steak hand pies are cute and fun to make.  They could even serve as an appetizer - just cut them in half, as they are filling.


Dough: My Miracle Dough Tortillas (click here for the recipe)

  (Double the recipe if making 12 pies)

11/2 cups grated Mozzarella cheese, (375 mL)

  OR use Provolone cheese slices, cut to fit


2 tbsp light olive oil (30 mL)

1/2 green bell pepper, chopped

1/2 yellow bell pepper, chopped

1 small onion, chopped

1 tsp minced garlic (5 mL)


1 lb lean ground beef (0.45 kg)

1/2 tsp salt (2 mL)

1/2 tsp Montreal steak seasoning (2 mL)

1/4 tsp black pepper (1 mL)

2 oz cream cheese (60 g)

Toppings (optional):

Sour Cream

Hot Sauce



Miracle Dough Tortillas:  Prepare one or two batches of the dough.


In large, nonstick frying pan, in olive oil and over medium heat, cook green and yellow bell peppers and onions.  When softened, add garlic and cook 1 minute.  Set aside. 


In same pan, brown the ground beef.  Add salt, Montreal steak seasoning and black pepper; stir well.  Add cream cheese and keep stirring until it has melted.  Stir in the vegetables, heat and set aside.


Roll the dough pieces (about 2.4 oz (68 g) to 2.6 oz (73 g each) into a 6-inch (15 cm) circle.  Using a bowl with a circumference of that size, cut any extra pieces off and re-use them where necessary.  If you need to patch at all, you can do that as well.  On one side of the dough, place 3 tbsp (45 mL) of meat filling and top with 2 tbsp (30 mL) grated Mozzarella cheese, OR Provolone.  Fold the dough from the opposite side over the filling, and using the tines of a fork, seal the edge well. 


Place the pies in a nonstick pan with a splash of olive oil in it.  Cook them on both sides over medium heat until golden brown.  Slip a metal spatula (if you have one), carefully underneath a pie and if it is ready to flip easily, then turn it over gently and cook the other side until golden brown.  Watch it as the second side will brown more quickly as the pan is now fully heated.  Serve with sour cream and hot sauce, if desired.  You can even add a salad on the side.  These are very filling and make a nice and different supper for a change of pace. 


Helpful Hints: Doubling the dough recipe will be enough to make 12 pies.  You may still have some meat left over, which you can use for breakfasts in an omelet.  You don’t need to make all the pies in one day.  Just weigh the pieces and place in plastic wrap in a packet in the fridge, and make them when you need them.  Also, there is no need to double the dough/tortilla recipe unless you plan on making 12 pies very soon.  It is easy enough to freeze the meat filling for another day, and then you can make 1 batch of the dough fresh.

Yield:  12 pies (or do half)

1 serving with filling

388.1 calories

24.8 g protein

31.8 g fat

0.8 g fiber

8.7 g net carbs

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