Taco Hand Pies

Pico de gallo and pepper Jack cheese complement taco-seasoned beef in these hand pies that are much less messy than regular tacos.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 931 Calories

Ingredients

• 1 large egg
• water
• 1 pound lean ground beef
• 2 roma tomatoes, diced
• 3 tablespoons chopped cilantro
• 3 tablespoons taco seasoning mix
• 12 frozen empanada wrappers, thawed
• 0.25 cup water
• 0.25 teaspoon garlic salt
• 0.5 cup shredded pepper Jack cheese
• 0.5 cup diced white onion
• 0.25 jalapeno pepper, seeded and diced

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Step 2

Mix together tomatoes, onion, cilantro, jalapeño pepper, and garlic salt in a large bowl until well combined. Set aside.

Step 3

Heat a sauté pan over medium-high heat. Cook and stir beef in the hot pan until crumbly and no longer pink, 5 to 7 minutes. Drain fat and return beef to the pan.

Step 4

Stir water and taco seasoning into beef; cook until fully incorporated and water has been absorbed, 2 to 3 minutes. Mix in tomato mixture and pepper Jack cheese until well combined.

Step 5

Lightly flour a work surface. Roll each empanada wrapper out to a 6-inch circle. Scoop 1/3 cup beef filling onto the center of each wrapper. Fold each wrapper in half to enclose beef filling. Crimp the edges with a fork to seal. Pierce the top of each pie twice with a fork. Transfer to the prepared baking sheet.

Step 6

Make egg wash: Whisk together egg and water in a small bowl until well combined. Brush over the tops of pies.

Step 7

Bake on the middle rack in the preheated oven until golden brown, about 20 minutes.