If you're a fan of barbeque flavours and cheesy comfort food, you're going to love this BBQ Beef Croissant Pie. Tender seasoned ground beef, a sweet and tangy homemade BBQ sauce, and plenty of sharp cheddar cheese are wrapped in a buttery croissant crust and baked until perfectly golden.
It's easy to make, economical, and guaranteed to become a family favourite. This is the kind of cozy, satisfying meal that brings everyone running to the table. All you need is a vegetable and perhaps a salad on the side and dinner is served!
When my kids were growing up I used to make these little biscuit cups for them called BBQ Biscuit Cups. They were really simple and very delicious, but it did make a lot.
You pressed some biscuit dough into muffin cups and filled them with a BBQ Beef filling and topped with cheese prior to baking. The kids loved them!
I had a tin of croissant/crescent roll dough in the refrigerator today and a package of extra lean ground beef I needed to use up and so I put my thinking cap on and decided to adapt my BBQ Biscuit Cup recipe to use the croissant dough, with very delicious results!
What you have here is a delicious supper pie composed of a croissant roll/crescent roll crust, stuffed with a layer of cheese and a lush BBQ beef filling. I make my own BBQ sauce, and use a good strong cheese for plenty of flavour.
Baked in the oven until golden brown and then topped with a final layer of cheese, it came out beautifully delicious. This was very much enjoyed, cut into wedges and then served with some tender stem broccoli and a salad on the side.
INGREDIENTS NEEDED
TO MAKE
⭐BBQ BEEF CROISSSANT PIE⭐
Simple, easy, store cupboard ingredients done well.
- 1 pound (453g) extra lean ground beef
- 3/4 cup (165g) of tomato ketchup
- 3 TBS soft light brown sugar
- 1 TBS cider vinegar
- 1 tsp mild chili powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1 tsp onion powder
- 2 cups (240g) grated strong/sharp cheddar cheese
- 1 can of refrigerated croissant roll dough
⭐NOTES ON INGREDIENTS⭐
Extra Lean Ground Beef
The foundation of the filling, extra lean ground beef provides plenty of hearty meaty flavour without a lot of extra grease. I often use ground steak if I can find it.
Tomato Ketchup
Ketchup forms the base of the homemade BBQ sauce, bringing sweetness, tanginess, and a lovely tomato flavour. It combines with the other seasonings to create a sauce that's both family-friendly and deliciously comforting.
Soft Light Brown Sugar
This adds sweetness and subtle caramel notes that help to give the sauce it's classic barbeque flavour. It's molasses content adds extra depth and richness.
Cider Vinegar
A splash of cider vinegar brightens the sauce and balances the sweetness of the ketchup and brown sugar, adding just enough tang to keep the flavours lively.
Mild Chili Powder
This contributes a gentle warmth and a touch of smokiness without making the dish overly spicy. You could also use smoked paprika in it's place.
Garlic and Onion Powders
Use powders and not salts. These both add subtle flavours that complement both the meat and the cheese.
Strong/Sharp Cheddar
Sharp mature cheddar adds a rich, cheesy bite that pairs beautifully with the sweet and tangy beef filling. As it melts, it creates a wonderfully gooey layer that makes every bite irresistible.
Refrigerated Croissant Dough/Crescent Dough
This clever shortcut creates a buttery, flaky crust without any fuss. As it bakes, it turns golden brown and crisp, perfectly encasing that savoury filling and giving the pie its signature appeal. In the UK use JusRol and in North American use Pillsbury.
HOW TO MAKE
⭐BBQ BEEF CROISSANT PIE⭐
This is really a very easy bake to make. Simple and delicious.
- Preheat the oven to 190*C/375*F/ gas mark 5. Spray a 9 inch pie pan with non stick cooking spray. Set aside. (I used a 9-inch round, 2-inch deep enamel pie pan.)
- Spray a non-stick pan with some cooking spray. Add the ground beef and cook, breaking it up as you go, until it is completely broken up and nicely browned. Set aside to cool slightly. (Getting colour on the meat will add flavour, also drain off any fat or liquid that accumulates.)
- Whisk together the ketchup, brown sugar, vinegar, chili powder, seasonings, garlic powder and onion powder. Stir this into the cooked beef, mixing it together well. (If desired you can skip all of the sauce ingredients and just use your own favourite BBQ sauce. I like to make my own from scratch though.)
- Separate the croissant dough and place in the pie plate in a spoke pattern, with the wider part in the centre of the tin and the tips overlapping the sides of the tin by about 3 inches. (You want to make sure there are no gaps in the bottom crust.)
- Press the dough out to cover the sides and bottom of the pan.
- Sprinkle with 1/2 of the cheese. Cover with the meat mixture. Sprinkle 1/2 of the remaining cheese over top. (Covering the bottom with cheese helps to keep the crust flaky.)
- Fold the points over the meat to meet in the middle, without overlapping it. Reserve the remaining cheese for later. (Its attractive to have some gaps between the slices on the top of the pie and also makes for ease when figuring out how to cut it.)
- Bake in the preheated oven for 20 minutes.
- Sprinkle with the remaining cheese and return to the oven just to melt the cheese. Allow to stand for about five minutes before cutting it into wedges to serve. (Keep an eye on it, you only want the cheese to melt.)
⭐HINTS AND TIPS FOR SUCCESS⭐
Brown the beef well
Take the time to get some lovely colour on the ground beef before adding the sauce ingredients. The browned bits add flavour and make the filling much more savoury and delicious.
Drain away any excess fat
Even when using extra lean ground beef, its a good idea to drain off any excess liquid before adding the barbecue sauce ingredients. This helps to keep the filling thick and prevents a soggy crust.
Taste and adjust the sauce
Before assembling the pie, give the BBQ mixture a taste. If you like things a little sweeter, add a touch more brown sugar. Prefer more tang? Add an extra splash of the cider vinegar.
Allow the filling to cool slightly
Hot filling can make the croissant dough difficult to work with and may affect how it bakes. The beef mixture should stand for 5 to 10 minutes before assembling the pie.
Don't skimp on the cheese
The strong cheddar brings richness and balances the sweet-tangy barbeque flavours. For the best melt and flavour, grate your own cheese rather than using pre-shredded.
Seal the edges well
Take a minute to firmly press and seal the bottom layers of dough together. This will help to keep all that cheesy BBQ goodness inside of the pie where it belongs.
Watch the crust during baking
Croissant dough can brown quickly towards the end of baking. If the top is becoming too dark before the pie is fully heated through, loosely tent it with foil.
Let it rest before slicing
As tempting as it is to dig right in, let the pie rest for 5 to 10 minutes. This will help the filling set up and make for cleaner slices.
Make it your own
This recipe is wonderfully adaptable. Try adding cooked bacon, diced bell peppers, sliced jalapenos, r even a handful of crispy fried onions for extra flavour and texture.
⭐FREQUENTLY ASKED QUESTIONS⭐
CAN I USE A DIFFERENT TYPE OF GROUND MEAT?
Certainly. While ground beef gives this pie its classic hearty flavour, you can substitute ground turkey, ground chicken, or even ground pork, if you prefer. Just beware that the flavour and richness of the filling may vary slightly.
CAN I USE A DIFFERENT CHEESE?
Absolutely. Sharp cheddar is my favourite because its robust flavour stands up well to the barbecue beef, but Monterey Jack, Colby, Gouda, or a Tex-Mex bland would also be delicious.
CAN THIS PIE BE MADE AHEAD OF TIME?
Yes, you can prepare the beef filling up to a day in advance and keep it refrigerated. When you're ready to bake, simply assemble the pie with the croissant dough and cheese and pop it into the oven.
CAN THIS PIE BE FROZEN?
Yes, you can freeze the cooked pie once it has cooled completely. Wrap it well, label and date, then freeze for up to three months. Thaw overnight in the refrigerator and reheat in the oven until heated through.
WHAT CAN CAUSE A SOGGY CRUST?
A soggy crust can happen if your beef mixture is too wet or if excess fat is not drained after browning the meat. Also allow the filling to cool slightly before using. This can help to keep the crust flakey.
CAN I ADD VEGETABLES TO THE FILLING?
Of course! Diced bell peppers, sauteed onions, mushrooms, corn, or jalapenos all work beautifully in this recipe. Just be sure to cook off any excess moisture before adding them.
HOW DO I KNOW WHEN THE PIE IS DONE?
The pie is ready when the croissant crust is puffed up and deeply golden brown and the filling is hot and bubbly around the edges.
WHAT CAN I SERVE WITH THIS?
The pie pairs wonderfully with coleslaw, a crisp garden salad, potato wedges, baked beans, corn on the cob or even a simple dish of pickles on the side.
CAN LEFTOVERS BE REHEATED?
Yes! Leftovers reheat beautifully in the oven, air fryer, or microwave. The oven will give you the crispiest crust, while the microwave is quickest and most convenient.
⭐A FEW MORE GROUND BEEF RECIPES TO ENJOY⭐
Ground beef is such a economical and versatile protein to use. Here are a few more recipes to enjoy it in.
GROUND BEEF & BARLEY SOUP - Although typically beef and barley soup will use cubes of stewing beef, this version uses ground beef and is a lot quicker to make. This is a delicious small batch recipe, making only three hearty servings, but can easily be doubled. With lots of vegetables and a tasty broth that everyone will enjoy. All you need on the side is some crusty bread.
MEATLOAF PIE WITH CHEESE & BACON - This Meat Loaf Pie brings together a tender, flavourful meatloaf base with a rich topping of tangy ketchup glaze, sharp cheddar cheese and smoky bacon. Its simple home cooking at it's very best. Perfect for busy weeknight suppers, cozy weekend dinners, or whenever you're craving hearty comfort food. This Vintage-inspired recipe has been a family favourite for many years.
Pin this delicious recipe to your Main Dish, or Ground Beef recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
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Yield: Serves 6
BBQ Beef Croissant Pie
Prep time: 15 MinCook time: 20 MinInactive time: 5 MinTotal time: 40 Min
A delcious and easy pie that makes use of refrigerated croissant rolls. All you need is a salad and vegetable on the side for a complete meal!
Ingredients
- 1 pound (453g) extra lean ground beef
- 3/4 cup (165g) of tomato ketchup
- 3 TBS soft light brown sugar
- 1 TBS cider vinegar
- 1 tsp mild chili powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1 tsp onion powder
- 2 cups (240g) grated strong/sharp cheddar cheese
- 1 can of refrigerated croissant roll dough
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Spray a 9 inch pie pan with non stick cooking spray. Set aside.
- Spray a non-stick pan with some cooking spray. Add the ground beef and cook, breaking it up as you go, until it is completely broken up and nicely browned. Set aside to cool slightly.
- Whisk together the ketchup, brown sugar, vinegar, chili powder, seasonings, garlic powder and onion powder. Stir this into the cooked beef, mixing it together well.
- Separate the croissant dough and place in the pie plate in a spoke pattern, with the wider part in the centre of the tin and the tips overlapping the sides of the tin by about 3 inches.
- Press the dough out to cover the sides and bottom of the pan.
- Sprinkle with 1/2 of the cheese. Cover with the meat mixture. Sprinkle 1/2 of the remaining cheese over top.
- Fold the points over the meat to meet in the middle, without overlapping it. Reserve the remaining cheese for later.
- Bake in the preheated oven for 20 minutes.
- Sprinkle with the remaining cheese and return to the oven just to melt the cheese. Allow to stand for about five minutes before cutting it into wedges to serve.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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If you love classic French Pastries, this small-batch Bostock recipe is a must-try. Made with buttery brioche, fragrant apricot jam, and a rich almond frangipane topping, these bakery-style slices are crisp on the outside and soft in the center. Perfect for a special breakfast, brunch, or afternoon coffee break.
This recipe is one of those hidden gems that deserves a place in every baker's repertoire. A small batch recipe this is an indulgent French treat made with day old brioche that is simple to make, wonderfully elegant, and ideal when you're craving something a little bit special without baking a full batch.
If you have never had Bostock before, let this recipe post be your nudge to give it a try. Bostock is a French style pastry/bread that is composed of sweet brioche bread, topped with sweet apricot jam and a lush almond frangipane topping that is incredibly moreish.
I love frangipane anything. Frangipane is a delicious almond cream that turns lovely when it's baked. I use it often in pies and tarts, and it shines on this beautiful almond toast.
You could use other breads, but Brioche gives you that signature sweetness. When done this toast is crisp on the outside and naturally meltingly tender inside. That is all a part of it's delicious appeal.
Apricot jam is traditional, but you can use any kind of jam that you really enjoy. There is no right or wrong with this. Cherry, peach, raspberry, orange marmalade, even blueberry jam would be lovely. Any kind of jam that pairs well with the flavours of almond will work beautifully.
Frangipane is one of my favorite things. I love it on mince pies and in Almond croissants and I especially enjoy it here. It turns something really quite ordinary into something special. This is a small batch recipe, making only four slices, but you can easily double it or even triple it if you are feeding a much larger crowd.
I really hope that you will be inspired to want to make this and that when you do, you enjoy it as much as we do! I said I was only going to eat half a slice and whoops! I ate the whole piece!! Naughty but very nice.
INGREDIENTS NEEDED
✨TO MAKE BOSTOCK✨
There is nothing really out of the way here. Simple store-cupboard ingredients put together in the most delicious way.
- 4 thick slices of brioche bread
- Apricot jam, warmed for spreading
- Frangipane topping (see below)
- 1 TBS sliced/flaked almonds
- icing sugar to dust
Frangipane Topping:
- 1/2 cup (55g) ground almonds
- 1/4 cup (50g) granulated sugar
- 1/4 cup (57g) butter, at room temperature
- 1 large egg yolk
- 1/4 tsp almond extract
✨INGREDIENTS NOTES✨
Brioche Bread
Use thick slices of brioche for the richest flavour and best texture. Day old brioche works especially well because it absorbs the flavours without getting soggy.
Apricot Jam
This is traditional and adds a nice layer of frutiness that pairs beautifully with the almonds. You can also use peach, raspberry, orange marmalade or cherry preserves if you wish.
Room Temperature Butter
Always use room temperature butter for even mixing.
Granulated sugar
Sugar sweetens the almond cream and helps to create a lightly golden finish as the Bostock bakes.
Egg Yolk
This helps to bind the frangipane together and gives it a rich creamy texture.
Almond Flour (Almond Meal)
Fine ground almond flour makes the smoothest texture, but almond meal works well also.
Almond Extract
A little of this goes a long way. Almond extract provides the classic bakery-style amond flavour that makes Bostock so distinctive.
Sliced Almonds
These add crunch, texture, and visual appeal. Toasted sliced almonds can also be used for an even deeper flavour.
Icing Sugar
A light dusting prior to serving adds a touch of sweetness and gives the finished pastry an elegant bakery-style look.
✨HOW TO MAKE BOSTOCK✨
Nothing could be easier.
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a baking tray with some baking paper. (This will help prevent the bread from sticking.)
- Make the frangipane topping by mixing the soft butter, almonds, sugar, egg yolk and almond extract together until evenly mixed. (It should be smooth with no visible streaks of butter.)
- Place your cut slices of bread on the baking sheet. Using a pastry brush, generously brush the top of each slice with the apricot jam. (Don't be over zealous with the jam. You want enough that you will be able to taste it, but you don't want so much that the topping slides off when the jam heats.)
- Divide the frangipane topping between the four slices and spread it across the bread evenly. Sprinkle some flaked almonds over each one. (A small offset spatula does this wonderfully.)
- Bake in the preheated oven for 12 to 14 minutes. It should be puffy and golden brown on top and the bottom crisp. ( The bottom turns a lovely golden brown.)
- Sprinkle evenly with icing sugar and serve. (This is even good cold. Just saying.)
✨HINTS & TIPS FOR SUCCESS✨
Use day old bread if possible
Slightly stale brioche holds up better to the toppings and develops a crisp exterior while staying tender inside.
Don't skip the almond extract
A small amount adds the classic bakery-style almond flavour that makes Bostock so special.
Spread the jam thinly
Too much jam can make the toast soggy and may cause the topping to slide off during baking.
Use room temperature butter
Soft butter blends more easily into the fragipane, creating a smooth, even almond cream.
Spread the topping right to the edges
Spreading the topping all the way to the edges helps prevent the bread from drying out.
Be generous with the flaked almonds
They add crunch, texture and a beautiful golden finish.
Let cool for a few minutes before serving
The frangipane sets slightly as it cools, making the Bostock easier to eat.
Dust with powdered sugar just before serving
This gives the pastry a pretty, bakery-style presentation.
Serve warm for the best flavour and texture
Fresh from the oven, the crisp almonds, tender brioche, and almond cream are at their very best.
✨FREQUENTLY ASKED QUESTIONS✨
WHAT IS BOSTOCK?
Bostock is a French pastry made with thick slices of brioche topped with jam, frangipane, and sliced almonds, then baked until crisp.
WHAT TYPE OF BREAD IS BEST?
Brioche is the most commonly used bread, but you can use any thick sliced bread you enjoy.
WHAT FLAVOUR OF JAM IS RECOMMENDED?
Apricot jam is recommended although you can use other flavours if you wish.
WHAT IS FRANGIPANE?
Frangipane is a moreish type of almond cream filling. Very lush and very delicious. Very European.
✨A FEW OTHER BREAKFAST RECIPES TO ENJOY✨
Here are a few other breakfast options to take you a bit out of your comfort zone!
BIG BRAN BREAKFAST COOKIES - Cookies for breakfast? Count me in! They are deliciously loaded with fibre and go down really well with your morning cuppa! Or with a cold glass of milk. A glass of cold juice. They just go down really well!! They are also perfectly portable so make an excellent coffee break choice for a snack later on in the day.
BREAKFAST KNICKERBOCKER GLORY - A delicious mix of yoghurt, homemade granola and fresh berries layered in a tall glass like an ice cream sundae. Healthier but every bit as delicious! This is a fabulous treat.
Pin this delicious recipe to your Breakfast, Teatime, or Toast recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 4 slices
Bostock (Small Batch)
Prep time: 10 MinCook time: 14 MinTotal time: 24 Min
Thick slices of brioche, topped with sweet apricot jam and a lush frangipane topping. Baked until the almond topping sets and the crust and bottom turn golden brown. Delicious.
Ingredients
- 4 thick slices of brioche bread
- Apricot jam, warmed for spreading
- Frangipane topping (see below)
- 1 TBS sliced/flaked almonds
- icing sugar to dust
Frangipane Topping:
- 1/2 cup (55g) ground almonds
- 1/4 cup (50g) granulated sugar
- 1/4 cup (57g) butter, at room temperature
- 1 large egg yolk
- 1/4 tsp almond extract
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a baking tray with some baking paper.
- Make the frangipane topping by mixing the soft butter, almonds, sugar, egg yolk and almond extract together until evenly mixed.
- Place your cut slices of bread on the baking sheet. Using a pastry brush, generously brush the top of each slice with the apricot jam.
- Divide the frangipane topping between the four slices and spread it across the bread evenly. Sprinkle some flaked almonds over each one.
- Bake in the preheated oven for 12 to 14 minutes. It should be puffy and golden brown on top and the bottom crisp.
- Sprinkle evenly with icing sugar and serve.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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