Chili Cheese Hand Pies
When I think of hearty meals chili is always in the top 10. And, the savory filling of these chili cheese hand pies delivers on that classic flavor. But, served inside a flaky half-moon pie crust these little pies are perfect for those times when you want something that sticks to your ribs and tastes great while doing it!
This recipe is wonderfully easy to make thanks to frozen pie crust. The time saved on making the crust is used to make a from-scratch chili filling that’s out of this world.
The chili filling is a lively mix of beef, beans, tomatoes, bell pepper, and onion. Like most chilis the spices in this filling really make the dish. Cumin, honey, oregano, chili powder, and garlic powder give it a rounded flavor profile that’s not too spicy.
INGREDIENTS
- 1 1/2 tsp olive oil
- 1/2 lb ground beef
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon dried oregano leaves
- 1/4 teaspoon brown sugar or honey
- 1/2 cup tomato sauce
- 1 (14 oz) can diced tomatoes, drained
- 1 cup canned pinto beans, drained, rinsed
- 1 (15 oz) box refrigerated pie crusts, thawed
- 3/4 cup (2 oz) shredded Cheddar cheese
- 1 egg
- 1 Tbsp water
