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Chili Pie Pockets

Chili Pie Pockets
  • Prep 45 min
  • Total 60 min
  • Servings 6

Enjoy chili on the go, with our satisfying pie pockets filled with seasoned ground beef, bell pepper, tomatoes and cheddar cheese. ...MORE+ LESS-

Deborah Harroun Deborah Harroun
April 9, 2012

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 Pillsbury™ refrigerated pie crusts, softened as directed on box
1/2
cup shredded Cheddar cheese (2 oz)
1
egg
1
tablespoon water

Steps

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  • 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.

Expert Tips

  • 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

No nutrition information available for this recipe

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