Easy Taco Hand Pies Recipe

Ingredients

• 2 Roma tomatoes, diced
• 0.5 cup diced white onion
• 3 tablespoons chopped cilantro
• 0.25 jalapeno pepper, seeded and diced
• 0.25 teaspoon garlic salt
• 1 pound lean ground beef
• 0.25 cup water
• 3 tablespoons taco seasoning mix
• 0.5 cup shredded pepper Jack cheese
• 12 frozen empanada wrappers, thawed
• 1 large egg
• water

Instructions

1. Preheat your oven to 425 degrees F (220 degrees C). Prepare a baking sheet by lining it with parchment paper.
2. In a large bowl, combine tomatoes, onion, cilantro, jalapeño pepper, and garlic salt until thoroughly mixed. Set the mixture aside.
3. Heat a sauté pan over medium-high heat. Cook the beef, stirring frequently, until it is crumbly and no longer pink, approximately 5 to 7 minutes. Drain any excess fat, then return the beef to the pan.
4. Add water and taco seasoning to the beef; cook and stir until the seasoning is fully incorporated and the water has been absorbed, about 2 to 3 minutes. Stir in the tomato mixture and pepper Jack cheese until well combined.
5. Lightly flour a clean work surface. Roll out each empanada wrapper to a 6-inch circle. Place 1/3 cup of the beef filling onto the center of each wrapper. Fold the wrapper in half to enclose the beef filling. Crimp the edges with a fork to seal each pie. Pierce the top of each pie twice with a fork. Transfer the prepared pies to the baking sheet.
6. Prepare the egg wash by whisking together the egg and water in a small bowl until well combined. Brush the egg wash over the tops of the pies.
7. Bake on the middle rack of the preheated oven until the pies are golden brown, approximately 20 minutes.

Nutrition

• Calories: 931 kcal
• Fat Content: 51 g
• Fiber Content: 5 g
• Sugar Content: 5 g
• Sodium Content: 1316 mg
• Protein Content: 40 g
• Cholesterol Content: 116 mg
• Carbohydrate Content: 78 g
• Saturated Fat Content: 15 g
• Unsaturated Fat Content: 0 g