Mini Mexican Meat Pies Recipe

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Mini Mexican Meat Pies

Emily Hartsell

By
@hartsellem

My husband requests these every time we have a football party. They sound more complicated than they are. Great party finger food, easy to eat.


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Rating:

Comments:

Serves:

~ 10

Prep:

30 Min

Cook:

10 Min

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Meat Appetizers