Taco Hand Pies
Description
Pico de gallo and pepper Jack cheese complement taco-seasoned beef in these hand pies that are much less messy than regular tacos.
Ingredients
•
2 Roma tomatoes, diced
•
1/2 cup diced white onion
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3 tablespoons chopped cilantro
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1/4 jalapeno pepper, seeded and diced
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1/4 teaspoon garlic salt
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1 pound lean ground beef
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1/4 cup water
•
3 tablespoons taco seasoning mix
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1/2 cup shredded pepper Jack cheese
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12 frozen empanada wrappers, thawed
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1 large egg
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water
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2
Mix together tomatoes, onion, cilantro, jalapeño pepper, and garlic salt in a large bowl until well combined. Set aside.
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.
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.
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.
6
Make egg wash: Whisk together egg and water in a small bowl until well combined. Brush over the tops of pies.
7
Bake on the middle rack in the preheated oven until golden brown, about 20 minutes.