Taco Hand Pies

• Meat

  • 1 lb Ground beef

• Produce

  • 1/2 tsp Garlic
  • 1/4 Onion powder
  • 1 can Pinto beans

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Chili powder
  • 1 tsp Salt

• Nuts & Seeds

  • 3 tsp Cumin* see note, ground

• Bread & Baked Goods

  • 2 packages Double pie crust

• Dairy

  • 1 cup Cheese

Found on kitchengidget.com

Description

Ingredients

• 1 lb ground beef
• 3 teaspoons ground cumin* see note
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon garlic
• 1/4 onion powder
• 1/4 teaspoon black pepper
• 1 can (16oz) pinto beans, with liquid
• 1 cup shredded cheese
• 2 packages of double pie crust (total 4 pie crusts)
• 1 egg, lightly beaten.

Directions

• Preheat oven to 400F.
• In a large frying pan, brown ground beef over medium heat until no longer pink. Drain grease if there is excess. Remove from heat and add all of the spices, plus the beans with liquid. Semi-mash the beans until mixture is a very thick gravy. Taste and adjust seasonings if necessary. Stir in cheese and set aside.
• Working with one crust at a time, on a lightly floured board, roll out pie crust to about 1/4 inch or less thickness. Cut into circles (I used the bean can) and top half the circles with about 2 tablespoons of taco filling. Top with another circle of pie crust and press edges with a fork to seal.
• Prick each pie with a knife and brush with beaten egg. Bake for about 15 minutes or until golden brown. Repeat with remaining 3 pie crusts.