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  • Base
  • Nonstick cooking spray
  • 1 1/4 cups (300 mL) original pancake and baking mix
  • 2 tbsp (30 mL) butter
  • 1/3 cup (75 mL) milk
  • 1 egg
  • Filling & Topping
  • 12 oz (350 g) 95% lean ground beef or 93% lean ground turkey
  • 2 green onions
  • 3 oz (90 g) sharp cheddar cheese (3/4 cup/175 mL grated), divided
  • 1/2 cup (125 mL) ketchup
  • 1 tbsp (15 mL) yellow mustard
  • 1-2 large firm plum tomatoes
  • 1-2 whole dill pickles
  • 3 cups (750 mL) shredded romaine lettuce



Step 1

Preheat oven to 375°F (190°C). Spray wells of Brownie Pan with nonstick cooking spray.

Measure baking mix using dry measuring side of Mini Measure-All Cup®; add to Manual Food Processor. Microwave butter in 1-cup (250-mL) Prep Bowl, uncovered, on HIGH 20–30 seconds or until melted. Add melted butter, milk and egg to processor bowl; process until well blended.

Carefully remove blade from processor bowl. Using a scant Medium Scoop, divide batter evenly into wells. (Batter will be thick and not cover surface of the wells.)

Place beef in Classic Batter Bowl. Microwave, uncovered on HIGH 4–5 minutes or until no longer pink, breaking into crumbles with Small Mix ‘N Scraper® halfway through cooking. Drain, if necessary.

Thinly slice green onions. Grate cheese with Microplane® Adjustable Coarse Grater. Add half of the cheese, onions, ketchup and mustard to batter bowl; mix well.

Using a clean Medium Scoop, place one heaping scoop of meat mixture into center of batter, pressing evenly to let dough slightly spread to corners (see cook’s tip). Sprinkle evenly with remaining cheese.

Bake 14–16 minutes or until edges are golden brown.

Remove pan from oven to Stackable Cooling Rack; cool 5 minutes. Seed and dice tomato. Dice pickle. Using Mini Nylon Serving Spatula, loosen pies from pan. Serve with tomato, pickle and lettuce on the side.

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