Meat Enchilada Hand Pies with Ortega Chil

OverRefried Black Beans



1 package of pie cru
st mix, or your own
homemade pie crust
with enough for 2
2 T butter to grease baking sheet
1 lb 85% lean, grass fed ground beef
½ large red pepper diced
1 small jalapeno diced
1/3 C sweet onion diced
1 12 oz can enchilada sauce
½ t ground cumin
1 C chopped cilantro
1 15 oz can refried black beans
Juice from half a lime and the other half cut into 4 slices for garnish
1 C grated sharp cheddar cheese
1, 4 ounce can diced green Ortega chiles
3/4 C diced tomatoes drained Salt and pepper
1/3 C heavy cream to brush onto pastry


  • In a large sauce pan,brown the meat. Then add the red pepper, onion, and jalapeno. Add salt and pepper to tasteand cook until done. Add about 1/3 C of the enchilada sauce. Set aside.In another pan, heat the black beans through.In a small pan or microwave safe bowl, heat theenchilada saucewith the cumin.Chop the cilantro. Cut the lime and juice half of it and add the juice in a bowl with the tomatoes,ortega chiles, about a third of the chopped cilantro, and a little kosher salt and black pepper. Set aside.Preheat your oven to 375 degrees F. Grease the baking sheet. Roll out thepie crust dough very thinly and make6rectangles about 5 ½ inches by 8 ½ inches. Place about 1/3 C of the meat mixture in the center of the bottom halfof the rectangle. Close over to make a pocket and seal. Can use a fork to make marks along the border with thetines if desired. Cut “x” into the top of each hand pie for steam to be released. Place hand pies on the cookiesheet, brush with a little cream,and bake for about 15 minutes until the pastry is browned.
  • To serve, place a serving of the refried black beans on the center of the plate, set the hand pie on top of that, addcheese, cover with some of the hot enchilada sauce, add some of the salsa, and sprinkle each serving generouslywith remaining cilantro. Garnish with a lemon wedge and avocado if you’d like.

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