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. 


  • 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

  • bay leaf

  • store-bought uncooked pie crusts
  • 1
    cup shredded cheddar cheese
    Egg wash: 1 egg + 1 tablespoons water, beaten


  • 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.


Chili can be made in advance and stored in Ziploc® containers in the refrigerator for up to 2 days.