CHILI PIE POCKETS

Chili Pie Pockets image

Provided by Deborah Harroun

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 19

1 1/2 teaspoons olive oil
1/2 lb ground beef
1/3 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried oregano leaves
1/4 teaspoon sugar
1/2 cup tomato sauce
1 cup canned or fresh diced tomatoes
1 cup canned pinto beans, drained, rinsed
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 cup shredded Cheddar cheese (2 oz)
1 egg
1 tablespoon water

Steps:

In Dutch oven or large saucepan, heat oil over medium heat. Cook beef in oil 3 to 5 minutes, stirring frequently, until it begins to brown. Add onion, celery and bell pepper. Cook about 5 minutes, stirring occasionally, until beef is thoroughly cooked and vegetables begin to soften.
Stir in chili powder, cumin, garlic powder, salt, pepper, oregano and sugar. Cook 1 minute. Stir in tomato sauce, tomatoes and beans. Simmer uncovered 15 minutes, stirring occasionally, until thickened.
Meanwhile, heat oven to 350°F. Remove pie crusts from pouches; unroll on lightly floured work surface. Using rolling pin, roll out crusts slightly. Using a bowl as a pattern, cut 3 large rounds from each crust; discard scraps.
Spoon about 1/4 cup chili on half of each round. Sprinkle evenly with cheese. Fold dough over filling and press edges together, forming half circle; press with tines of fork to seal. With sharp knife, cut 2 to 3 slits in top of dough to allow steam to escape. Place on ungreased cookie sheet.
In small bowl, beat egg and water with fork or whisk. Brush over dough.
Bake 12 to 15 minutes or until light golden brown.

Nutrition Facts : ServingSize 1 Serving