| Level: | Easy |
| Total: | 3 hr 50 min |
| Active: | 40 min |
| Yield: | 20 meat pies |
Ingredients
- 20 frozen unbaked dinner rolls, such as Rhodes
- All-purpose flour, for rolling
- 2 eggs mixed with 2 tablespoons water, for an egg wash
- 1 tablespoon vegetable oil
- 2 poblano peppers, seeded and chopped
- 1 onion, chopped
- 1/2 teaspoon red pepper flakes
- 4 cloves garlic, chopped
- 1 1/2 pounds ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 3 tablespoons tomato paste
- 1 cup grated pepper Jack cheese
- 1/2 cup chopped fresh parsley
Instructions
- For the crust: Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
- For the filling: Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside.
- Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and 3/4 teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and 1/4 cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper.
- Preheat the oven to 400 degrees F.
- To form: Roll out each dinner roll on a lightly floured surface into a 4-inch circle about 1/4 inch thick. Put 1 1/2 tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on a parchment-lined baking sheet and brush the tops with the egg wash.
- Bake until golden brown, 10 to 12 minutes.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 399 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 17 g |
| Cholesterol | 33 mg |
| Sodium | 496 mg |
Reviews
They are delicious, my family loves them!
I saw Ree make these on Saturday morning and they looked so scrumptious that I bought everything I needed for them and made them last night. The only deviation from her original recipe is that I used Goya empanada shells. The filling was exactly the same. For the amount of ingredients and time it took to assemble these the results were underwhelming. I can’t for the life of me figure out why they were so bland. The only thing I could really note was the tomato paste which I wasn’t a fan of. I ate one, my husband couldn’t even finish his first, but my teenage son did eat two so he didn’t seem to mind them. I have six remaining that I hope my son snacks on or they’ll get tossed. For the amount of time, money, and dirty dishes this created it just wasn’t worth it in the end. Sorry, Ree.
Not a fan. Flavorless.
This is okay. Couldn’t find the rolls so used crescent dough (not my fav). Not much flavor. I doctor up the meat & use for burritos.
Very tasty! They were easy to make, a little spicy and golden brown. Are making them again tonight. They taste best right after they are baked. The recipe has plenty of filling – don’t be afraid to stuff the dough.
It was okay. The filling was spicy, but needed something. My rolls really puffed up and popped open. I’ll try it again.
These are fabulous and so easy. I usually make my own dough but tried this to make life a little easier, plus I had left over rolls in the freezer from Christmas. Thanks for the tip
Couldn’t find the Rhodes rolls. I used another kind but they wouldn’t roll out. I ended up by cutting the rolls in half and filling them. Next time I think I’ll try refrigerated biscuits.
These are fabulous!! I use my own dinner roll recipe..but my family absolutely loves them!!!!
Let me start off by saying that every Christmas Eve my grandpa would make homemade meat pies and dough as well and fried them… they were a family tradition and still are but he passed many years ago and I do not know his recipe. This filling is amazing and the use of the bread is so smart! Thank you Ree for reminding me of my childhood memories and this will definitely be a staple recipe!