1Cook 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.
2Move meat to a bowl, add cheddar, sour cream, ketchup, salt & pepper to taste.
3Roll 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.
4Sprinkle with chili powder and bake @ 400 for 7-10 min until golden. Serve warm or room temp.
5AIOLI DIP to serve on the side:
Mix ingredients and refrigerate for at least 30 min.