Takeout Southwestern Taco Hand Pies
Ingredients
- 1-2 Tablespoon(s) vegetable oil
- 1 pound lean ground beef
- 1 ounce taco seasoning mix (original)
- 3-4 Tablespoons red wine vinegar
- ½ small red onion, chopped
- ¼ cup canned corn, drained
- ¼ cup canned black beans, drained
- ¼ cup canned diced tomatoes, drained
- 2-3 Tablespoons chopped cilantro or parsley
- 4 (9-inch) store-bought refrigerated pie dough
- 10 Tablespoons Shredded cheddar cheese
- 1 lightly beaten egg mixed with 1 Tablespoon of water (egg wash)
- sour cream (accompaniment), optional
- guacamole (accompaniment), optional
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
- Heat a large non stick skillet over medium high heat, add the oil, and then cook the ground beef, stirring occasionally, for about 4-5 minutes.
- Stir in the taco seasoning mix until combined. Let cook for 2 minutes and stir in the vinegar.
- Let cook for about 2 minutes or until vinegar has almost evaporated. Reserve.
- In a medium bowl, combine the onion, corn, black beans, tomatoes, and cilantro . Season with a pinch of salt and pepper if desired. Reserve.
- Unroll all pie crusts on a lightly floured surface according to the directions on the package. Equally divide each crust into fourths.
- Next, trim all edges to form rectangles. Use all the trimmings to make a ball of dough, roll out on a floured surface, and cut into 4 rectangles.
- You will end up with a total of 20 rectangles. Reserve.
- Using ¼ cup as measure, fill the measuring cup a third of the way full each with the following three components: cooked ground beef, vegetable mixture, and cheese, respectively.
- Place contents of the filled ¼ cup measure onto the center of one rectangle. Repeat the process for the other 9 rectangles.
- Make sure that there is at least a ½-inch margin from the edges of the rectangle. Sprinkle salt and pepper on top of the mixture if desired.
- Brush the edges of the crust with the egg wash, then fold the empty side of the crust over the top of the filling.
- Pinch your fingers along the edges to seal and then use a fork to make marks all the way around.
- Transfer the 10 hand pies to the lined baking sheet and brush the top of each tart with more egg wash. Sprinkle a bit of salt and pepper on top if desired.
- Bake for 10-12 minutes, then rotate the baking sheet 180˚.
- Bake another 2-3 minutes or until the crust is lightly golden brown.
- Let cool for 5-10 minutes on the baking pan, then remove hand pies with a large spatula and serve by themselves or with sour cream and guacamole.
Recipe Notes
- If necessary, let baked hand pies cool completely and store them in a Ziploc bag in the refrigerator. Heat in the microwave for about 30-40 seconds right before eating.
- Use any extra ground beef and Southwestern salsa left over to make enchiladas, tacos, rice, or other dish.
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