Best Mini Mexican Meat Pies Recipes

MINI MEXICAN MEAT PIES

Steps:

• 1. Cook meat, drain. Add onion, pepper, garlic, chili powder, cumin & oregano and cook for about 5 minutes or until veggies are softened. Add paste & broth and cook a little more till thickened but not dry. Pull from heat & let cool a few minutes.
• 2. Move meat to a bowl, add cheddar, sour cream, ketchup, salt & pepper to taste.
• 3. Roll out piecrust and cut rounds with a glass (I use a pint glass). Put a heaping tsp in middle of circle, fold in half over filling pinching the ends. Put on foil covered pan, freeze for 10 min. At this point you can refrigerate up to 1 day, or bake immediately.
• 4. Sprinkle with chili powder and bake @ 400 for 7-10 min until golden. Serve warm or room temp.
• 5. AIOLI DIP to serve on the side: Mix ingredients and refrigerate for at least 30 min.

MINI-MEXICAN MEAT PIES

Steps:

• Cook sirloin in a large nonstick skillet over moderately high heat, stirring constantly to break up lumps, until no longer pink, about 7 minutes. Drain in a colander set over a bowl, reserving skillet (discard fat in bowl).
• Add onion, bell pepper, garlic, chili powder, and cumin to skillet. Cook over moderate heat, stirring constantly, until vegetables are softened, about 4 minutes. Stir in broth and tomato paste; cook until liquid is almost evaporated but mixture is not dry, about 1 minute. Transfer to a bowl and stir in 1/4 cup cheese, the nuts, cilantro, sour cream, and olives; salt and pepper to taste. Cool to room temperature.
• Meanwhile, preheat oven to 400 degree F and arrange rack in lower third of oven. Using three nonstick 12-cup mini-muffin pans, lightly coat 30 cups with cooking spray. Unfold 1 piecrust on a lightly floured surface. Using a floured rolling pin, roll out into a 15-inch round, then cut out fifteen 3-inch rounds. Fit into prepared pans, slightly pleating sides. Prick bottoms of pie shells with a fork and freeze until firm, about 10 minutes. Repeat with remaining piecrust to make a total of 30 pie shells.
• Bake until golden, about 7 minutes. Transfer pie shells in pans to racks to cool. Divide filling between shells (about 1 tablespoon per shell) and top with remaining 1/4 cup cheese. Bake in middle of oven until cheese is melted and filling is hot, about 5 minutes.
• To freeze::
• Once cooled, tightly wrap each pie in aluminum foil and freeze up to 1 week. Unwrap and reheat in a 350 degree F oven until hot, about 20 minutes. Makes 30 pies.