Meat Hand Pies
A savory meat filling wrapped in a flaky crust that's baked in the oven. Serve them up as an appetizer, but hearty enough to serve as a meal.
Equipment
- Silpat liners or parchment paper
Ingredients
For the crust:
- 24 refrigerated Grands biscuits, such as Pillsbury
- flour, for rolling
- 1 large egg mixed with 2 tablespoons water, for an egg wash
For the filling:
- 1 tbsp vegetable oil
- 2 Poblano peppers, seeded and chopped
- 1 medium onion, diced
- 1 tsp red pepper flakes
- 3 cloves garlic, minced
- 1 lb ground beef
- 1 tbsp chili powder
- 1 tsp cumin
- salt & pepper, to taste
- 3 tbsp tomato paste
- 1 cup pepper jack cheese, grated
- ½ cup queso fresco cheese, crumbled
- ½ cup fresh Cilantro, chopped
Instructions
Prepare the filling:
- Add vegetable oil to a large skillet over medium heat.
- Cook onions and peppers until soft, about 5 minutes.
- Remove from pan and set aside.
- Add beef to the skillet, breaking it up as it cooks, drain off any excess fat.
- Add red pepper flakes and garlic. Cook until fragrant, about 1 minute.
- Add the chili powder, cumin and ½ teaspoon salt. Stir to combine.
- Add the tomato paste and a 1/4 cup water and stir until combined.
- Add cooked onion/pepper mixture to the skillet and stir to combine everything.
- Remove from heat and allow mixture to cool to room temperature
- When mixture is no longer hot, add shredded cheese and cilantro.
- Season with salt and pepper and stir to combine.
- Preheat oven to 400° F.
Assemble and bake pies:
- Lightly flour work surface and using a rolling pin, roll out each biscuit into a 4-inch circle that's about a 1/4 inch thick.
- Place a heaping tablespoon of the meat mixture in the center of each circle.
- Brush egg wash around perimeter of dough circle and fold in half.
- Press the edges together with your fingers and then and crimp with the tines of a fork to seal.
- Place pies on a silpat or parchment-lined baking sheet and brush each pie with the egg wash.
- Bake until pies are golden brown, about 12 to 15 minutes.
- Serve with a side of salsa and a dollop of sour cream if desired.