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Prep 45min
Total60min
Servings6
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Ingredients
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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2
cup shredded Cheddar cheese (2 oz)
1
egg
1
tablespoon water
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Steps
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.
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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.
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Nutrition Facts are not available for this recipe
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