Mini-Mexican Meat Pies

Directions

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.

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.