When I think of hearty meals chili is always in the top 10. And, the savory filling of these chili cheese hand pies delivers on that classic flavor. But, served inside a flaky half-moon pie crust these little pies are perfect for those times when you want something that sticks to your ribs and tastes great while doing it!
This recipe is wonderfully easy to make thanks to frozen pie crust. The time saved on making the crust is used to make a from-scratch chili filling that’s out of this world.
The chili filling is a lively mix of beef, beans, tomatoes, bell pepper, and onion. Like most chilis the spices in this filling really make the dish. Cumin, honey, oregano, chili powder, and garlic powder give it a rounded flavor profile that’s not too spicy.
Of course, you could kick it up a notch by adding some chili pepper flakes, diced jalapeño, or some rooster sauce. The beauty of chili is that you can make it as spicy or mild as you want and it will still taste delectable.
Once your filling is made and your pie crusts have been thawed, you just need a medium-sized bowl to act as your “cookie cutter”. Lay the dough out and use the bowl to cut out dough circles. Reform the scraps and roll out the dough again to get 6 circles that are each 5-6″ across. If your bowl is on the smaller side you might end up with 8 pies.
Fill each circle with some of the chili and cheddar cheese and then fold one side over so that the circle becomes a half circle. Use a fork to crimp down the edges. Then, to get that perfect, golden brown color finish by brushing an egg wash over the tops of the pies. Don’t forget to poke 3 slits in the tops as well so that steam can escape during baking.
These delicious hand pies are perfect for game day or family events where you need a crowd-pleasing main to keep everyone satisfied. These pies also reheat beautifully and make perfect next-day lunches, too.
Chili Cheese Hand Pies
Makes 6-8 pies
35m prep time
35m cook time
- 1 1/2 tsp olive oil
- 1/2 lb ground beef
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon dried oregano leaves
- 1/4 teaspoon brown sugar or honey
- 1/2 cup tomato sauce
- 1 (14 oz) can diced tomatoes, drained
- 1 cup canned pinto beans, drained, rinsed
- 1 (15 oz) box refrigerated pie crusts, thawed
- 3/4 cup (2 oz) shredded Cheddar cheese
- 1 egg
- 1 Tbsp water
- In a large stockpot heat oil over medium heat. Add beef and cook until browned- about 3-5 minutes. Add onion and green pepper and cook until softened, stirring several times. Add spices, sugar, tomato sauce, tomatoes, and beans. Simmer for 15 minute, stirring often.
- Preheat oven to 350˚F. Roll out pie crusts. Cut 3 large circles from each crust using a bowl as a template. Combine scraps and roll out again- cutting more circles from the re-formed dough.
- Place circles on a cookie sheet. Spoon 3-4 tablespoons of chili onto each circle. Top with a little cheese.
- Whisk together water and egg. Place a little egg wash around the edges before folding the pies in half to form half moons. Press the edges together with the back of a fork. Press the tines of the fork into the tops of each pie 3 times to allow steam to escape.
- Brush remaining egg wash over the tops of the pies. Bake for 12-15 minutes or until golden on top.
Recipe adapted from Betty Crocker.