Taco Hand Pies

Published on
September 22, 2023
These little handheld pies go are not only are they tasty, they go FAST. Make a double batch, maybe even a triple batch
Plate of taco hand pies.
Prep Time:
25 Minutes
Cook Time:
15 Minutes
Difficulty Level:

1 pound ground meat, beef, chicken, turkey, or plant protein

1 red onion, diced

2 tablespoons Texas Red Seasoning

1 cup refried beans

1 cup cheddar cheese, shredded

2 packages refrigerated pie dough

1 egg, lightly beaten


1. Preheat oven to 400°F. Line two rimmed baking sheets with parchment paper or a silicone baking mat. Set aside.

2. In a large skillet over medium-high heat add the ground meat, red onion and Texas Red Seasoning. Stir occasionally until meat is cooked through and onions are tender, about 10 minutes.

3. Add in the refried beans and cheese. This will thicken the mixture. Set aside.

4. Roll out one pie crust at a time on a well floured board to reach a 1/4 inch thickness. Using a 4 inch round cookie cutter cut out 6 circles, re-rolling dough if needed. Repeat with other pie crusts until you have 24 circles.

5. Arrange 12 circle about 2 inches apart on the prepared pans. Add 2 tablespoons of the filling into the center of each circle. Lay a second circle on top, and press edges with a fork to seal. Repeat with the remaining filling. At this point these can be frozen. No need to thaw, just add 5 minutes to the cooking time.

6. Brush the tops and sides with beaten egg then pierce the top of each with a fork. Bake for 15 minutes or until golden brown.

Recipe Tip:
I serve these with lime crema which adds a nice tang. In a small bowl stir together 1/2 cup of sour cream and 2 tablespoons of fresh lime juice.
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