Chili Empanada Hand Pies with Spicy Ranch Dipping Sauce

Individual hand pies filled with savory chili and baked until golden brown, served with a creamy and spicy ranch dipping sauce. A perfect appetizer or snack for any occasion.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

6 items

Cost

£2.24/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

2boxesRefrigerated Pie Crusts(Each box containing 2 crusts)

£5.00

1lbGround Beef or Plant-Based Crumbles(If using beef, drain any excess fat after browning. If using plant based crumbles, adjust seasoning accordingly)

£4.50

1mediumDiced Onion

£0.50

1mediumDiced Bell Pepper(Any color)

£0.75

114.5 oz canCanned Diced Tomatoes(Undrained)

£0.60

115 oz canCanned Kidney Beans(Drained and rinsed)

£0.65

2tablespoonsChili Powder

£0.20

1teaspoonGround Cumin

£0.10

1teaspoonGarlic Powder

£0.10

0.5teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Or to taste)

1Egg(For egg wash)

£0.30

0.5cupRanch Dressing

£0.50

1teaspoonsHot Sauce(Adjust to your spice preference)

£0.25

Total Cost

£13.45

£2.24 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2.
In a medium pot, brown the ground beef or plant-based crumbles over medium heat. Drain any excess fat.
3.
Add the diced onion and bell pepper to the pot and cook until softened, about 5 minutes.
4.
Stir in the diced tomatoes, kidney beans, chili powder, cumin, garlic powder, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally. Adjust seasonings to taste.
5.
While the chili is simmering, prepare the spicy ranch dipping sauce by mixing the ranch dressing and hot sauce in a small bowl. Set aside.
6.
Unroll the pie crusts on a lightly floured surface. Use a 2-3 inch cookie cutter or round mold to cut out circles from the dough. You should get about 10-12 circles.
7.
Place a spoonful of chili filling in the center of each circle. Be careful not to overfill.
8.
Fold the dough over to create a half-moon shape, and crimp the edges with a fork to seal. You may need to brush a little water between the edges of the dough to help them stick.
9.
Whisk the egg in a small bowl to create an egg wash. Brush the tops of the hand pies with the egg wash to give them a golden color.
10.
Place the hand pies on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
11.
Let the hand pies cool slightly before serving. Serve warm with the spicy ranch dipping sauce.

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My Notes

Nutrition Information

Nutrition per serving (200g)

650 kcal / 2720 kJ

Carbs

50g

19% of RDA

Fat

40g

57% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

6 g

7% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a crispier crust, brush the hand pies with melted butter instead of egg wash.

You can add shredded cheese to the chili filling for extra flavor.

Prepare the chili filling ahead of time and store it in the refrigerator for up to 2 days.

For a vegan option, use plant-based pie crust, plant based crumbles, and a vegan ranch dressing.

Cooking Equipment

Oven

Baking Sheet

Medium Pot

Mixing Bowls

Rolling Pin

2-3 inch Cookie Cutter or Round mold

Wine Pairings

No wine pairing suggestions available for this recipe.

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