Mini Shepherd's Pot Pies with Walking Strawberry Pretzel Salad

Lisa Radi

Preheat oven to 375 F. Unroll both pie crusts and use a 3" circle cookie cutter (or small round bowl) to cut out 12 circles (re-roll scraps of dough to get remaining circles). Line each cup of a 12-cavity muffin tin with the pie douh, and bake for 8 to 9 minutes or until lightly browned.
Meanwhile, brown the ground beef in a skillet over medium heat until cooked and crumbled. Stir in the onion soup mix and 1 tablespoon of flour, and cook for 1 minute. Pour in the beef broth, scraping any browned bits from the bottom of the skillet, and then add in the frozen vegetable mix. Continue cooking and stirring for an additional 2 to 3 minutes until the liquid has thickened and the veggies are mostly heated through.
Scoop 1/4 coup of the meat mixture into the pie crusts; then top each mini-pie with 2 tablespoons of Bob Evans Classic Mashed Potatoes.
Continue baking for an additional 20-25 minutes until the pie crusts are golden-brown. Turn on the top broiler for the last 2 minutes to lightly brown the mashed potatoes, if desired. Run a butter knife around the edge of the mini-pies to gently remove, and serve warm. Enjoy!

Place the pudding mix and the cold milk in a large bowl.
Whisk together for 2 minutes until it starts to thicken. Place teh bowl in the refrigerator for 5 minutes to set.
While the pudding sets, gently crush up the pretzels in the bottom of each bag before opening. This step is optional, but I find this easier to eat if te pretzels are a little crushen first.
Snip off the tops of the pretzel bags, and roll down the bags on top. Place them on a serving tray or a large casserole dish, so the bags can be propped up.
Evenly distribute the pudding among the bags.
Evenly distribute the strawberry pie filling among the bags.
Top with the whipped topping.
Garnish with the crushed pretzels and serve! Make sure you have spoons on hand for your guests.

NOTE: Make sure to get the instant pudding and not the "Cook and Serve" or it won't set up.

Preheat oven to 375 F. Unroll both pie crusts and use a 3" circle cookie cutter (or small round bowl) to cut out 12 circles (re-roll scraps of dough to get remaining circles). Line each cup of a 12-cavity muffin tin with the pie douh, and bake for 8 to 9 minutes or until lightly browned.
Meanwhile, brown the ground beef in a skillet over medium heat until cooked and crumbled. Stir in the onion soup mix and 1 tablespoon of flour, and cook for 1 minute. Pour in the beef broth, scraping any browned bits from the bottom of the skillet, and then add in the frozen vegetable mix. Continue cooking and stirring for an additional 2 to 3 minutes until the liquid has thickened and the veggies are mostly heated through.
Scoop 1/4 coup of the meat mixture into the pie crusts; then top each mini-pie with 2 tablespoons of Bob Evans Classic Mashed Potatoes.
Continue baking for an additional 20-25 minutes until the pie crusts are golden-brown. Turn on the top broiler for the last 2 minutes to lightly brown the mashed potatoes, if desired. Run a butter knife around the edge of the mini-pies to gently remove, and serve warm. Enjoy!