Short Rib Handpies made with RITZ Crackers

Offer an unforgettable umami experience with handpies crafted from dough featuring the rich, buttery taste of RITZ Crackers, stuffed with a savory, slow-simmered short rib filling with shiitake mushrooms, peppers, onions and crunchy bits of RITZ Crackers.



32 servings

  • Pie Dough

  • 11 oz.coldwater
  • 13 oz.finely crushedRITZ Crackers
  • 25 oz.all-purpose flour
  • 1½ tsp.tablesalt
  • 10¼ oz.unsalted butter, cut up
  • 6 oz.vegetable shortening

  • Filling

  • ½ oz.dried sliced shiitake mushrooms
  • 8 oz.warmbeef broth
  • 2 lb.bonelessbeef short ribs, cut into 1-inch chunks
  • 4 salt, divided
  • 2 tsp.ground black pepper
  • 1 oz.vegetable oil
  • 8 oz.slicedonions
  • 2 Tbsp.minced garlic
  • 2 Tbsp.brown sugar
  • 1 Tbsp.smokedpaprika
  • 5 oz.small dicedred bell peppers
  • 2½ oz.crushedRITZ Crackers, divided
  • ¾ oz.egg wash

Nutrition per serving

Calories210 Total fat13 gSaturated fat6 gTrans fat0 gCholesterol25 mgSodium420 mgCarbohydrate19 gDietary fiber<1 gTotal Sugars2 gProtein5 gVitamin A6 %DVVitamin C4 %DVCalcium2 %DVIron8 %DV
Pie Dough:  

Pour water over cracker crumbs in large bowl. Cover and refrigerate 1 hour.

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.

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.)


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.)

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.

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.

Bake in 425°F standard oven 10 min. Reduce temperature to 375°F. Bake an additional 20 to 24 min. or until golden brown.



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.

© Mondelēz International group