Mini-Mexican Meat Pies
Yield: 30 pies Prep 1 hr 15 mins Start to Finish 2 hrs
- 3/4 pound ground sirloin
- 3/4 cup chopped onion
- 1 orange bell pepper, chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon chili powder
- 3/4 teaspoon ground cumin
- 1/4 cup reduced-sodium beef broth
- 1 tablespoon tomato paste
- 1/2 cup grated reduced-fat Cheddar
- 1/3 cup pine nuts, toasted
- 1/4 cup chopped fresh cilantro
- 3 tablespoons reduced-fat sour cream
- 2 tablespoons chopped pitted green olives
- Vegetable cooking spray, for pan
- 1 15 ounce box prepared piecrust sheets, thawed if frozen
- Flour, for piecrust
1. Cook sirloin in a large nonstick skillet over moderately high heat, stirring constantly to break up lumps, until no longer pink, about 7 minutes. Drain in a colander set over a bowl, reserving skillet (discard fat in bowl).
2. Add onion, bell pepper, garlic, chili powder, and cumin to skillet. Cook over moderate heat, stirring constantly, until vegetables are softened, about 4 minutes. Stir in broth and tomato paste; cook until liquid is almost evaporated but mixture is not dry, about 1 minute. Transfer to a bowl and stir in 1/4 cup cheese, the nuts, cilantro, sour cream, and olives; salt and pepper to taste. Cool to room temperature.
3. Meanwhile, preheat oven to 400 degree F and arrange rack in lower third of oven. Using three nonstick 12-cup mini-muffin pans, lightly coat 30 cups with cooking spray. Unfold 1 piecrust on a lightly floured surface. Using a floured rolling pin, roll out into a 15-inch round, then cut out fifteen 3-inch rounds. Fit into prepared pans, slightly pleating sides. Prick bottoms of pie shells with a fork and freeze until firm, about 10 minutes. Repeat with remaining piecrust to make a total of 30 pie shells.
4. Bake until golden, about 7 minutes. Transfer pie shells in pans to racks to cool. Divide filling between shells (about 1 tablespoon per shell) and top with remaining 1/4 cup cheese. Bake in middle of oven until cheese is melted and filling is hot, about 5 minutes.To freeze::
5. Once cooled, tightly wrap each pie in aluminum foil and freeze up to 1 week. Unwrap and reheat in a 350 degree F oven until hot, about 20 minutes. Makes 30 pies.
- Fat, total(g)6,
- sat. fat(g)2,
- Percent Daily Values are based on a 2,000 calorie diet
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