Ingredients: |
Ingredients: 1 ½ tsp olive oil
½ lb ground beef
½ cup chopped onion
¼ cup chopped green bell pepper
1 ½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon dried oregano leaves
¼ teaspoon brown sugar or honey
½ cup tomato sauce
1 (14 oz) can diced tomatoes, drained
1 cup canned pinto beans, drained, rinsed
1 (15 oz) box refrigerated pie crusts, thawed
¾ cup (2 oz) shredded Cheddar cheese
1 egg
1 Tbsp water
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Directions: |
Directions:In a large stockpot heat oil over medium heat. Add beef and cook until browned- about 3-5 minutes. Add onion and green pepper and cook until softened, stirring several times. Add spices, sugar, tomato sauce, tomatoes, and beans. Simmer for 15 minute, stirring often.
Preheat oven to 350˚. Roll out pie crusts. Cut 3 large circles from each crust using a bowl as a template. Combine scraps and roll out again- cutting more circles from the re-formed dough.
Place circles on a cookie sheet. Spoon 3-4 tablespoons of chili onto each circle. Top with a little cheese.
Whisk together water and egg. Place a little egg wash around the edges before folding the pies in half to form half moons. Press the edges together with the back of a fork. Press the tines of the fork into the tops of each pie 3 times to allow steam to escape.
Brush remaining egg wash over the tops of the pies. Bake for 12-15 minutes or until golden on top. |
This recipe for Chili Cheese Hand Pies is from