Mini Mexican Meat Pies

★★★★★ 2 Reviews
hartsellem avatar
By Emily Hartsell
from Pickerington, OH

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.

serves ~ 10
prep time 30 Min
cook time 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
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How To Make

  • 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.

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