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    Home » Recipes » Southwestern and Mexican Dishes

    Taco Hand Pies

    Published: May 26, 2018 · Modified: Mar 13, 2021 by Elizabeth · Leave a Comment

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    Taco Hand Pies

    These hot and flaky, hand pies are filled with a delicious and flavorful taco filling. We use ground turkey that’s seasoned with a southwestern-inspired seasoning blend, black beans, corn and just a little bit of Monterey Jack cheese and green onions.

    Taco Hand Pies three small hand pies on a colorful plate on a bed of shredded lettuce with hot sauce and sour cream on the side

    They’re perfect for your game-day appetizer table, or as something different for Taco Night. Serve the taco hand pies with a side sour cream and plenty of hot sauce. Then, wash it all down with this amazing homemade margarita.

    If you’re a fan of tacos, (and who isn’t) try these shredded beef tacos or shredded pork tacos.

    Taco hand pies ingredients

    • ½ tablespoon Chili Powder
    • 1 teaspoon Salt (we use kosher salt)
    • 1 teaspoon Garlic Powder
    • ½ teaspoon Onion Powder
    • ½ teaspoon Cumin
    • ¼ teaspoon Black Pepper, or to taste
    • 1 tablespoon Canola Oil, or use your favorite vegetable oil
    • 1 pound Ground Turkey
    • 8 ounce can Tomato Sauce
    • 2 tablespoon Water, divided
    • ¼ cup Black Beans, drained and rinsed
    • ¼ cup Corn, drained and rinsed (canned) or cooked to package directions (frozen)
    • 1 Large Egg
    • Flour, for the work surface
    • 1 box Refrigerated Pie Crusts (14 oz.)
    • 1 cup Monterey Jack Cheese, finely shredded
    • 1-2 tablespoon Green Onions, sliced thin

    You will also need:

    • Large baking sheet
    • Parchment paper
    • Large biscuit cutter or 28 ounce can, clean with both ends cut out
    • Rolling pin
    • Pastry brush
    • Fork

    Make the taco filling

    Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper in a small bowl, stir to combine well. Set aside.

    Heat the canola oil in a large skillet over medium-high heat. Add the ground turkey to the skillet, sprinkle with the prepared seasoning mix. Stir, to mix well. Cook the ground turkey until browned, approximately 4-5 minutes, stirring frequently and breaking up the ground turkey with a wooden spoon or spatula.

    Add the tomato sauce and 1 tbsp. water, stir well to combine. Lower the heat to medium-low, cover and cook about 15 minutes, stirring occasionally. (I like to add the water to the empty can of tomato sauce and give it a swirl. That way we get every drop out of the can.)

    Add the black beans and corn to the taco meat and give everything a good stir. Cook, covered just 3-4 more minutes so all the flavors come together. Take the skillet off the heat, uncover and let the taco filling cool a bit. Once it has cooled, place it in a large bowl and refrigerate while you prepare to make the hand pies.

    Make the taco hand pies

    • Preheat Oven to 400°F
    • Line a large baking sheet with parchment paper.
    • Remove the pie crusts from the refrigerator 15-20 minutes before using. Prepare a small bowl with the egg and 1 tbsp. of water, beat well with a fork.

    Cook’s Note: To make the pie rounds use a large biscuit cutter or, I use an empty 28 oz. can with both ends removed.

    • Sprinkle a little bit of flour on a large cutting board or a clean surface. Lay out one pie crust dough. Using the can or biscuit cutter, cut out the rounds. Roll it gently to make each round just a little thinner and a little larger. Re-roll the dough scraps, flatten to roughly the same thickness of the original and cut out the remaining rounds.
    • Working with one round at a time, add a tablespoon of taco filling in the middle of the round. Add a pinch of cheese and a pinch of the sliced green onions.
    • Using a pastry brush (or your finger) moisten around the edges of the dough with the egg. Fold the dough round in half, press the edges together gently. Crimp the edges using a fork.
    • Place the taco hand pie on the parchment paper lined baking sheet. Repeat with the remaining ingredients.
    • Brush the top of the taco hand pies lightly with the egg. Make 2-3 small slits on the top of each hand pie, use a paring knife.
    • Bake the taco hand pies for approximately 15-25 minutes, until they are a nice golden color. Check them after the first 15 minutes, then add 5 minutes at a time until they reach the desired color.

    Makes approximately 20 taco hand pies

    Cook’s Notes:

    If you have any remaining taco meat, refrigerate. Use the leftovers to make a couple of soft tacos for lunch or make a taco salad.

    Taco Hand Pies three small hand pies on a colorful plate on a bed of shredded lettuce with hot sauce and sour cream on the side
    Print Recipe
    5 from 2 votes

    Taco Hand Pies

    These hot and flaky, hand pies are filled with a delicious and flavorful taco filling. They’re perfect for your game-day appetizer table, or as something different for Taco Night.
    Prep Time20 mins
    Cook Time50 mins
    Total Time1 hr 10 mins
    Course: Appetizer
    Cuisine: Mexican & Southwestern
    Keyword: taco appetizer
    Servings: 10
    Calories: 211kcal

    Ingredients

    • ½ tbsp. Chili Powder
    • 1 tsp. Kosher Salt or to taste
    • 1 tsp. Garlic Powder
    • ½ tsp. Onion Powder
    • ½ tsp. Cumin
    • ¼ tsp. Black Pepper or to taste
    • 1 tbsp. Canola Oil or use your favorite vegetable oil
    • 1 lb. Ground Turkey
    • 8 oz. can Tomato Sauce
    • 2 tbsp. Water divided
    • ¼ cup Black Beans drained and rinsed
    • ¼ cup Corn drained and rinsed (canned) or cooked to package directions (frozen)
    • 1 Large Egg
    • Flour for the work surface
    • 1 box Refrigerated Pie Crusts 14 oz.
    • 1 cup Monterey Jack Cheese finely shredded
    • 1-2 tbsp. Green Onions sliced thin

    Instructions

    • Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper in a small bowl, stir to combine well.
    • Heat the canola oil in a large skillet over medium-high heat. Add the ground turkey to the skillet, sprinkle with the prepared seasoning mix. Stir, to mix well.
    • Cook the ground turkey until browned, approximately 4-5 minutes, stirring frequently and breaking up the ground turkey with a wooden spoon or spatula.
    • Add the tomato sauce and 1 tbsp. water, stir well to combine. Lower the heat to medium-low, cover and cook about 15 minutes, stirring occasionally.
    • Add the black beans and corn to the taco meat and give everything a good stir. Cook, covered just 3-4 more minutes so all the flavors come together.
    • Take the skillet off the heat, uncover and let the taco filling cool a bit. Once it has cooled, place it in a large bowl and refrigerate while you prepare to make the hand pies.
    • Preheat Oven to 400°F and Line a large baking sheet with parchment paper.
    • Remove the pie crusts from the refrigerator 15-20 minutes before using.
    • Prepare a small bowl with the egg and 1 tbsp. of water, beat well with a fork.
    • Make the pie rounds, use a large biscuit cutter or, I use an empty 28 oz. can with both ends removed.
    • Sprinkle a little bit of flour on a large cutting board or a clean surface. Lay out one pie crust dough. Cut out the rounds. Roll it gently to make each round just a little thinner and a little larger. Re-roll the dough scraps, flatten to roughly the same thickness of the original and cut out the remaining rounds.
    • Working with one round at a time, add a tablespoon of taco filling in the middle. Add a pinch of cheese and a pinch of the sliced green onions.
    • Using a pastry brush (or your finger) moisten around the edges of the dough with the egg. Fold the dough round in half, press the edges together gently. Crimp the edges using a fork.
    • Place the taco hand pie on the parchment paper lined baking sheet. Repeat with the remaining ingredients.
    • Brush the top of the taco hand pies lightly with the egg. Make 2-3 small slits on the top of each hand pie, use a paring knife.
    • Bake the taco hand pies for approximately 15-25 minutes, until they are golden. Check them after the first 15 minutes, then add 5 minutes at a time until they reach the desired color.
    • Makes approximately 20 taco hand pies

    Nutrition

    Calories: 211kcal | Carbohydrates: 12g | Protein: 16g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 482mg | Potassium: 293mg | Fiber: 1g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 2.1mg | Calcium: 101mg | Iron: 1.6mg
    The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

    More Southwestern and Mexican Dishes

    • Mango Salsa
    • Turkey Chili
    • Turkey Taco Casserole
    • Beef and Bean Chili
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    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

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