: Hope you enjoy this meat pie recipe as much as my family does! A couple of notes:
- I recommend you use frozen empanada dough if you have access.
- You may have leftover filling. If so, you can freeze it and use it in the future.
- 20 frozen unbaked dinner rolls or frozen precut empanada dough (typically found in the freezer section of grocery stores)
- All purpose flour (for rolling your dough)
- 2 eggs mixed with 2 tbsp of water. This will be your egg wash
- 1 tablespoon vegetable oil
- 2 poblano peppers or jalapeno, seeded and chopped
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 1/2 pounds 80/20 ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Bald Buck seasoning to taste. Use Bold Taste for non-spicy. Use Slow Burn for spicy.
- 3 tablespoons tomato paste
- 1 cup grated pepper Jack cheese
- 1/2 cup chopped fresh parsley
- For the crust: Place your frozen rolls on a baking sheet. Cover with a kitchen towel and let thaw and rise for 2 to 3 hours.
- For the filling: Add the vegetable oil to a large skillet and set it over medium heat. Saute the peppers and onion until soft (takes about 5 minutes). Add the garlic, then saute for another minute. Transfer to a bowl or plate and set aside.
- Use the same skillet and place over medium-high heat. Next, add the beef and cook it (make sure there are no large lumps). Add the chili powder, cumin and 3/4 teaspoon Bald Buck seasoning (or more depending on your taste) and cook until the meat is no longer pink (usually takes 5 to 7 minutes). Add the tomato paste and 1/4 cup water and stir until combined. Mix in the sauteed vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with Bald Buck seasoning to taste.
- Preheat the oven to 400 degrees F.
- To form the meat pie: Roll out each dinner roll on a lightly floured surface into a 4-inch circle about 1/4 inch thick. Put 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 the tops with the egg wash.
- Bake until golden brown. Usually takes 10 to 12 minutes.