Mini Mexican Meat Pies

Mini Mexican Meat Pies Recipe

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Emily Hartsell


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.


★★★★★ 2 votes

~ 10
30 Min
10 Min


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3/4 lb
ground sirloin (or any ground meat)
3/4 c
chopped onion
1/2 c
orange or red pepper, chopped
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
1 box
prepared piecrust sheets (2 sheets / box)
flour, for work surface


1/2 c
1/4 c
sour cream
2 Tbsp
prepared taco sauce
2 tsp
chopped garlic in water

How to Make Mini Mexican Meat Pies


  • 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.

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About Mini Mexican Meat Pies

Course/Dish: Meat Appetizers

Show 1 Comment & Review

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