Meat Pies

Total Time:
3 hr 50 min
Prep:
25 min
Inactive:
3 hr
Cook:
25 min

Yield:
20 meat pies
Level:
Easy

Ingredients
  • Crust:
  • 20 frozen unbaked dinner rolls, such as Rhodes
  • All-purpose flour, for rolling
  • 2 eggs mixed with 2 tablespoons water, for an egg wash
  • Filling:
  • 1 tablespoon vegetable oil
  • 2 poblano peppers, seeded and chopped
  • 1 onion, chopped
  • 1/2 teaspoon red pepper flakes
  • 4 cloves garlic, chopped
  • 1 1/2 pounds ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons tomato paste
  • 1 cup grated pepper Jack cheese
  • 1/2 cup chopped fresh parsley
Directions
  • For the crust: Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours.

  • For the filling: Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside.

  • Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and 3/4 teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and 1/4 cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper.

  • Preheat the oven to 400 degrees F.

  • To form: Roll out each dinner roll on a lightly floured surface into a 4-inch circle about 1/4 inch thick. Put 1 1/2 tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on a parchment-lined baking sheet and brush the tops with the egg wash.

  • Bake until golden brown, 10 to 12 minutes.


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