French Dip Hand Pies
Honey Mustard Broccoli Salad
Ingredients
- 2 Tbsp butter
- 2 onions, thinly sliced
- 1 Tbsp balsamic vinegar
- 1 (17.3-oz) pkg frozen puff pastry, thawed
- 1 (13-oz) pkg ultra thin sliced roast beef
- 1 (8-oz) pkg sliced provolone cheese
- 1 large egg, lightly beaten
- 1 (14.5-oz) can low-sodium beef broth
Instructions
- Preheat oven to 425°F. Melt butter in a large skillet over medium heat. Add onions, and cook, stirring occasionally, 15 minutes or until onions are tender and caramel colored. Stir in vinegar.
- Roll out pastry sheets on a lightly floured surface into 2 (14-inch) squares. Layer beef over center third of each pastry; layer onions and cheese over beef.
- Fold sides of pastry over beef mixture, pressing edges to seal. Place, seam side down, on a rimmed baking sheet. Cut 4 slits in top of each pastry; brush with beaten egg.
- Bake 20 to 25 minutes or until pastry is golden brown. Slice.
- Meanwhile, heat broth in a small saucepan over medium heat. Serve with hand pies for dipping.
Side Dish Ingredients
- 1 (12-oz) pkg broccoli florets
- 1 (4.3-oz) pouch real bacon crumbles
- 1 cup shredded Cheddar cheese
- ¾ cup honey mustard dressing
- ½ cup raisins
Side Dish Instructions
- Toss together all ingredients in a large bowl. Chill up to 2 days.
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