BBQ Beef Croissant Pie - An Easy Cheesy Ground Beef Dinner

 

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.

1. 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.)
2. 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.)
3. 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.)
4. 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.)
5. Press the dough out to cover the sides and bottom of the pan.
6. 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.)
7. 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.)
8. Bake in the preheated oven for 20 minutes.
9. 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.

 

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Yield: Serves 6

Author: Marie Rayner

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

1. Preheat the oven to 190*C/375*F/ gas mark 5. Spray a 9 inch pie pan with non stick cooking spray. Set aside.
2. 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.
3. 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.
4. 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.
5. Press the dough out to cover the sides and bottom of the pan.
6. Sprinkle with 1/2 of the cheese. Cover with the meat mixture. Sprinkle 1/2 of the remaining cheese over top.
7. Fold the points over the meat to meet in the middle, without overlapping it. Reserve the remaining cheese for later.
8. Bake in the preheated oven for 20 minutes.
9. 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.

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