Chili Pie Pockets

Chili Pie Pockets

Blogger Deborah Harroun of Taste and Tell changes up chili night by making it portable!

Prep Time

45

Minutes

Total Time

1:00

Hr:Mins

Makes

6

servings

1 1/2
teaspoons olive oil
1/2
lb ground beef
1/3
cup chopped onion
1/4
cup chopped celery
1/4
cup chopped green bell pepper
1 1/2
teaspoons chili powder
1/2
teaspoon cumin
1/2
teaspoon garlic powder
1/4
teaspoon salt
1/8
teaspoon pepper
1/8
teaspoon dried oregano leaves
1/4
teaspoon sugar
1/2
cup tomato sauce
1
cup canned or fresh diced tomatoes
1
cup canned pinto beans, drained, rinsed
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2
cup shredded Cheddar cheese (2 oz)
1
egg
1
tablespoon water
  1. In Dutch oven or large saucepan, heat oil over medium heat. Cook beef in oil 3 to 5 minutes, stirring frequently, until it begins to brown. Add onion, celery and bell pepper. Cook about 5 minutes, stirring occasionally, until beef is thoroughly cooked and vegetables begin to soften.
  2. Stir in chili powder, cumin, garlic powder, salt, pepper, oregano and sugar. Cook 1 minute. Stir in tomato sauce, tomatoes and beans. Simmer uncovered 15 minutes, stirring occasionally, until thickened.
  3. Meanwhile, heat oven to 350°F. Remove pie crusts from pouches; unroll on lightly floured work surface. Using rolling pin, roll out crusts slightly. Using a bowl as a pattern, cut 3 large rounds from each crust; discard scraps.
  4. Spoon about 1/4 cup chili on half of each round. Sprinkle evenly with cheese. Fold dough over filling and press edges together, forming half circle; press with tines of fork to seal. With sharp knife, cut 2 to 3 slits in top of dough to allow steam to escape. Place on ungreased cookie sheet.
  5. In small bowl, beat egg and water with fork or whisk. Brush over dough.
  6. Bake 12 to 15 minutes or until light golden brown.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
You can use your favorite chili recipe, or even canned chili, but just make sure it’s thick enough so it will stay in the pastry.
Make appetizer-size pockets! Cut pie crusts with a 3-inch round cookie or biscuit cutter and top each round with 1 tablespoon (or slightly less) chili.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.