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Taco Tuesday Hand Pies
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Taco Tuesday Hand Pies

Taco Tuesday Hand Pies

Tuck taco fillings inside a Pillsbury™ Frozen Pie Dough Sheet for an, easy-to-serve, easy-to-eat hand-held sandwich. MORE + LESS -

Servings: 12 servings (1 serving = 1 hand pie)
Prep
INGREDIENT
WEIGHT
MEASURE
Egg, large
2 oz
1 each
Water, cool approx. 72°F
2 Tbsp
Taco meat, prepared, cooled
1 lb 4.00 oz
2 1/4 cups
Onions, diced, sautéed and cooled
4 oz
1/2 cup
Chopped jalapeño peppers, canned, drained
2 oz
1/4 cup
Cheddar cheese, shredded
6 oz
1 1/2 cups
Assembly
INGREDIENT
WEIGHT
MEASURE
Black pepper, cracked
1/4 tsp
Prep
  1. Thaw pie dough, covered, at room temperature 15-30 minutes until flexible or refrigerate overnight.
  2. Whisk egg and water together in small bowl; set aside.
  3. Stir taco meat, onions, jalapeños and cheese together in large mixing bowl; set aside.
Assembly
  1. Cut each pie sheet into 4 rectangles, for a total of 12 pieces.
  2. Place pieces on prepared sheet pan; brush edges of each rectangle with egg wash.
  3. Spread 2.5 oz taco mixture on each rectangle then fold over.
  4. Crimp edges with fork to seal, brush tops with egg wash and sprinkle with cracked black pepper.
  5. Bake as directed below until flaky and golden brown; serve warm.
BAKE:
TEMP
TIME
Convection Oven*
350°F
10-15 minutes
Standard Oven
400°F
15-18 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 5 minutes of baking.
 
View Recipe Instructions

Nutrition Information

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Serving Size:
1 hand pie
Calories
600
Calories from Fat
380
% Daily Value
Total Fat
42g
65%
Saturated Fat
28g
142%
Trans Fat
1g
Cholesterol
55mg
19%
Sodium
820mg
34%
Total Carbohydrate
38g
13%
Dietary Fiber
1g
7%
Sugars
4g
Protein
15g
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1/2 High-Fat Meat; 7 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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