MINI MEXICAN MEAT PIES

Mini Mexican Meat Pies image

Provided by Emily Hartsell

Time 40m

Number Of Ingredients 19

3/4 lb ground sirloin (or any ground meat)
3/4 c chopped onion
1/2 c orange or red pepper, chopped
2 garlic cloves, finely chopped
1 Tbsp chili powder
3/4 tsp ground cumin
2 tsp dried oregano
1/4 c beef broth
1 Tbsp tomato paste
1/2 c shredded cheddar
3 Tbsp sour cream
2 Tbsp ketchup
1 box prepared piecrust sheets (2 sheets / box)
flour, for work surface
AIOLI DIP (OPTIONAL)
1/2 c mayonnaise
1/4 c sour cream
2 Tbsp prepared taco sauce
2 tsp chopped garlic in water

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.