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Takeout Southwestern Taco Hand Pies

Takeout Southwestern Taco Hand Pies are easily prepared at home and can be carried wherever you go. They make a great comforting meal, as well as a fun alternative to tacos.
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 10 hand pies


  • 1-2 Tablespoon(s) vegetable oil
  • 1 pound lean ground beef
  • 1 ounce taco seasoning mix (original)
  • 3-4 Tablespoons red wine vinegar
  • 1/2 small red onion, chopped
  • 1/4 cup canned corn, drained
  • 1/4 cup canned black beans, drained
  • 1/4 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


  • 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 1/4 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 1/4 cup measure onto the center of one rectangle. Repeat the process for the other 9 rectangles.
  • Make sure that there is at least a 1/2-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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