•   Pie Dough
  • 11 oz. cold water
  • 13 oz. finely crushed RITZ Crackers
  • 25 oz. all-purpose flour
  • 1-1/2 tsp. table salt
  • 10-1/4 oz. unsalted butter, cut up
  • 6 oz. vegetable shortening
  •   Filling
  • 1/2 oz. dried sliced shiitake mushrooms
  • 8 oz. warm beef broth
  • 2 lb. boneless beef short ribs, cut into 1-inch chunks
  • 4 tsp. kosher salt, divided
  • 2 tsp. ground black pepper
  • 1 oz. vegetable oil
  • 8 oz. sliced onions
  • 2 Tbsp. minced garlic
  • 2 Tbsp. brown sugar
  • 1 Tbsp. smoked paprika
  • 5 oz. small diced red bell peppers
  • 2-1/2 oz. crushed RITZ Crackers, divided
  • 3/4 oz. egg wash


Nutritional facts are based on a single serving
Calories 210
Total fat 13g
Saturated fat 6g
Trans fat 0g
Cholesterol 25mg
Sodium 420mg
Carbohydrate 19g
Dietary fiber <1g
Sugars 2g
Protein 5g
Calcium 2%DV
Iron 8%DV


    Pie Dough:
  1. Pour  water over cracker crumbs in large bowl. Cover and refrigerate 1 hour.
  2. Mix  flour and salt in 5-qt. bowl of mixer fitted with paddle attachment. Add butter; mix on low speed until mixture resembles peas. Add shortening; mix on low speed until mixture resembles coarse crumbs. Stir in cracker mixture until a soft dough forms. Do not overmix. Shape dough into a disc and wrap in plastic. Refrigerate 6 to 8 hours or until firm.
  3. When  ready to use, cut dough into quarters. Working with 1 dough ball at a time, gently knead on lightly floured surface 3 to 4 times to soften, then roll out to 1/8th-inch thickness. Use 4-1/2-inch round cutter to cut out circles. Repeat with remaining dough. Refrigerate 20 min. (NOTE: Dough yields 50 circles, but only 32 are used for this recipe. Save remainder for another use.)
  4. Filling:
  5. Soak  mushrooms in broth 30 min. Toss beef with 2 tsp. salt and all the black pepper. Heat oil in saute pan on high heat. Brown meat in batches until well browned; remove with slotted spoon. Add onions to same pan. Cook 3 to 5 min. or until caramelized. Add garlic and sweat 1 min. Return beef to pan. Stir in mushroom mixture, sugar and paprika. Bring to boil. Cover. Simmer on low heat 1-1/2 hours or until meat is tender. Taste and season with remaining 2 tsp. salt. (Mixture may also be transferred to a covered pan and baked in 275°F standard oven 2 hours OR cooked in a pressure cooker for 25 min.)
  6. Strain  meat, reserving cooking liquid. (Keep meat covered to prevent it from drying out.) Return liquid to pan. Add red peppers. Bring to boil. Shred meat and return to mixture in pan. Gently fold in 1.5 oz. of the cracker crumbs. Refrigerate mixture to set up before filling dough.
  7. Brush  water along bottom half edge of each dough circle. Place 1 oz. Filling in center. Fold dough in half. Crimp and seal edges. Lightly brush with egg wash and sprinkle with remaining 1 oz. cracker crumbs. Place on parchment paper-lined sheet pan.
  8. Bake  in 425°F standard oven 10 min. Reduce temperature to 375°F. Bake an additional 20 to 24 min. or until golden brown.
  9. TIP:

    Chicken broth can be used in place of the beef broth for the Filling.


    Serve with soups and salads, or as a food truck–style to-go food.

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