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.

Course Appetizer

Cuisine Mexican & Southwestern

Keyword taco appetizer

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

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

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