This recipe is from Lemons for Lulu and it was a lovely way to switch up our usual Taco Tuesday. It uses pie crust, which next time I might roll thinner or maybe even some puff pastry sheets instead. The kids loved them and they were perfect in their lunchboxes the next day.
- 1 box refrigerated pie dough (14.1 oz)
- ¾ lb ground beef
- 1 teaspoon olive oil
- ½ teaspoon salt
- ¾ teaspoon chili powder
- ¾ teaspoon paprika
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- Heat olive oil in a large skillet over medium heat. Add ground beef, stir to crumble. Add salt, chili powder, paprika, onion powder, garlic powder, and cumin; stir. Continue to cook until beef is no longer pink and seasoning has been incorporated. This should take 8-10 minutes. The beef mixture should thicken as it cooks. Stir in black beans, remove from heat and set aside to cool.
- Preheat oven to 425. Sprinkle flour over a work surface. Roll out one sheet of dough. Cut dough into circles using a 3-inch biscuit cutter, rerolling scraps as necessary. Repeat with remaining sheet of dough.
- Arrange half of the circles on a baking sheet that has been sprayed with cooking spray. Place a tablespoon of meat mixture on the dough circles, top with roughly a half teaspoon of cheese. Place the other circle halves over the meat and cheese mixture. Pinch edges together with the tines of a fork Combine egg and water in a bowl. Brush egg wash over the top of each hand pie. Bake in the oven for 13-15 minutes or jut until golden. Remove from oven and let hand pies cool slightly before serving. Serve with your favorite taco fixings on the side.
- Store hand pies in the refrigerator in an air-tight container or a zip-top bag.