Hand Held Chili Pies
20 minutes
Serves 12
Chili you can eat with your hands?! That’s right. Flavorful beef chili and a touch of cheddar cheese are tucked in a flaky crust for an easy handheld meal perfect for lunch boxes, family dinners, game days, or whenever you want to wow your family and friends with your chili cooking creativity.
Ingredients
-
1
tbsp cooking oil -
½
cup yellow onion, diced -
2
cloves garlic, minced -
1
pound ground beef -
2
tbsp flour -
2
tbsp chili powder -
1
tsp ground cumin -
1
tsp garlic powder -
1
tsp kosher salt -
½
tsp dried oregano -
½
tsp ground black pepper
-
2
cups beef stock -
2
tablespoons tomato paste -
1
bay leaf -
4
store-bought uncooked pie crusts -
1
cup shredded cheddar cheese -
Egg wash: 1 egg + 1 tablespoons water, beaten
Directions
-
1
In a large heavy-bottomed pot, heat oil over medium heat and add onions and garlic. Sauté until onions are soft and translucent.
-
2
Add ground beef and cook until browned, about 5 minutes.
-
3
In a bowl, combine flour, chili powder, cumin, garlic powder, salt, oregano, and pepper. Add to beef, stir, and cook for 2 minutes.
-
4
Pour in broth, tomato paste, and bay leaf; stir until combined. Bring to a boil then reduce to a simmer on low and cook for 15 to 20 minutes until chili has thickened. Remove from heat.
-
5
Preheat oven to 400°F and grease a 12-count muffin tin.
-
6
On a floured surface, cut 12 4-inch circles out of the pie dough. Place the 12 circles into the muffin tins, gently pressing them in with your fingers. Gather the remaining dough and roll to 1/8” thickness. Cut 12 3-inch circles out of the dough. Fill each muffin tin fitted with dough with chili and a pinch of cheese. Top with a smaller dough circle and press to seal. With a knife cut a small slit on top of the pies to allow steam to vent. Brush each pie with egg wash.
-
7
Bake for 30 minutes or until crusts are golden. Allow to cool slightly and serve.
Tip
Chili can be made in advance and stored in Ziploc® containers in the refrigerator for up to 2 days.
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