Description
Hearty chili cheese hand pies deliver comfort in a compact, savory package. Flaky pastry and spicy filling promise a delightful culinary journey you’ll savor with each delicious bite.
Ingredients
Scale
- 1/2 lb of lean ground beef
- 1 cup of canned pinto beans (thoroughly drained and rinsed)
- 1/2 cup of high-quality tomato sauce
- 1 14 oz can of diced tomatoes, preferably drained
- 1 15 oz box of refrigerated pie crusts, fully thawed
- 3/4 cup (2 oz) of freshly grated Cheddar cheese
- 1/2 cup of finely chopped onion
- 1/4 cup of finely chopped green bell pepper
- 1 fresh egg
- 1 tbsp of water
- 1 1/2 tsp of chili powder
- 1 1/2 tsp of extra virgin olive oil
- 1/2 tsp of ground cumin
- 1/2 tsp of garlic powder
- 1/4 tsp of brown sugar or honey
- 1/4 tsp of salt
- 1/8 tsp of ground black pepper
- 1/8 tsp of dried oregano leaves
Instructions
- Heat olive oil in a large stockpot over medium temperature. Brown ground beef thoroughly, approximately 3-5 minutes. Add onion and green bell pepper, cooking until vegetables soften and become translucent.
- Introduce chili powder, cumin, garlic powder, salt, black pepper, dried oregano, brown sugar, tomato sauce, diced tomatoes, and pinto beans into the meat mixture. Simmer for 15 minutes, stirring occasionally to prevent sticking and ensure even flavor distribution.
- Preheat oven to 350˚F while preparing the pie crust assembly station.
- Unroll thawed pie crusts onto a clean work surface. Use a bowl as a cutting template to create uniform circular shapes. Collect remaining dough scraps, re-roll, and continue cutting additional circles until dough is fully utilized.
- Position pie crust circles on a baking sheet. Distribute chili mixture evenly across each circle, leaving a small border around the edges. Sprinkle Cheddar cheese over the filling.
- Prepare egg wash by whisking egg and water together. Brush egg wash along the pie circle edges. Carefully fold each circle into a half-moon shape, pressing edges firmly with a fork to seal. Create three small steam vents on top of each pie using fork tines.
- Generously brush remaining egg wash over pie surfaces to achieve a glossy, golden appearance.
- Bake in preheated oven for 12-15 minutes until pies turn golden brown. Remove from oven and allow to cool slightly before serving.
Notes
- Customize spice levels by adjusting chili powder and adding hot sauce for heat lovers or reducing for mild preferences.
- Swap ground beef with ground turkey, plant-based crumbles, or lentils to create diet-friendly variations that accommodate vegetarian and health-conscious needs.
- Prevent soggy bottoms by thoroughly draining excess liquid from chili mixture and using a slotted spoon when filling hand pies to ensure a crisp, flaky crust.
- Freeze unbaked hand pies for convenient make-ahead meals by placing them on a baking sheet, freezing until solid, then transferring to freezer bags for future quick dinners.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 299 kcal
- Sugar: 4 g
- Sodium: 343 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 53 mg