Meat Pies

These Meat Pies are a  good meal to take on the go!


20 frozen unbaked dinner rolls

all-purpose flour

2 eggs, mixed with 2 Tbsp. water, for egg wash


1 Tbsp. vegetable oil

2 poblano peppers, seeded and chopped

1 onion, chopped

1/2 tsp. red pepper flakes

4 cloves garlic, chopped finely

1 1/2 lbs. lean ground beef

1 Tbsp. chili powder

1 tsp. ground cumin

salt and pepper to taste

3 Tbsp. tomato paste

1 cup grated pepper jack cheese

1/2 cup chopped fresh parsley

Put the frozen rolls on a baking sheet. Cover with a kitchen towel and let thaw and rise for 2-3 hours.

To prepare Filling:  Add oil to a large skillet over medium heat. Cook the peppers and onion until soft. Add red pepper flakes and garlic and cook for another minute.

Transfer to a bowl and set aside.

Using the same skillet, add the beef and cook over medium-high heat, breaking up any lumps. Add chili powder, cumin and salt and cook until meat is no longer pink. Add tomato paste and 1/4 cup water and stir until combined. Mix in the cooked onions and peppers.

Transfer to a bowl and set aside to cool.

When the meat is cool, add cheese and parsley and season with salt and pepper. Preheat oven to 400 degrees.

Roll out each dinner roll on a lightly floured surface into a 4 inch circle about 1/4 inch thick.

Put about 1 1/2 tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half moon shapes.

Press the edges together and crimp them with a fork.

Put on a parchment-lined baking sheet and brush tops with the egg wash.

Bake 10-12 minutes or until golden brown.

Yields 20

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