Ingredients
8 ounce ground beef
½ cup chopped red sweet pepper
½ cup chopped onion
1 ½ teaspoon chili powder
½ cup canned tomato sauce
½ cup chopped dill pickle slices
1 14.1 ounce package rolled refrigerated unbaked pie crust (2 crusts)
Milk
Directions
1. In a large skillet cook beef, sweet pepper, and onion over medium heat until beef is no longer pink. Drain off fat. Stir in chili powder. Cook and stir for 1 minute. Stir in tomato sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in pickles. Remove from heat. Let filling cool to room temperature, about 30 minutes, or transfer to a shallow dish and chill in the refrigerator 15 minutes.
2. Preheat oven to 375°F. Line a large baking sheet with parchment paper. Let pie crusts stand at room temperature according to package directions.
3. Unroll pie crusts. Use a 10-ounce custard cup as a guide to cut 8 rounds from the pie crusts with a paring knife. Or, use a 4 1/2-inch round cutter. Brush edges of rounds with milk. Spoon 3 to 4 tablespoons filling onto each round. Fold pastry over filling. Use a fork to seal edges together. Brush tops with milk and sprinkle with additional chili powder and Parmesan. Cut small slits in each hand pie to allow steam to escape. Arrange on prepared baking sheet.
4. Bake for 20 minutes or until bottom of pastry is golden. Cool slightly; serve warm.