Chili Empanada Hand Pies with Spicy Ranch Dipping Sauce

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a medium pot, brown the ground beef or plant-based crumbles over medium heat. Drain any excess fat.

Add the diced onion and bell pepper to the pot and cook until softened, about 5 minutes.

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.

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.

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.

Place a spoonful of chili filling in the center of each circle. Be careful not to overfill.

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.

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.

Place the hand pies on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

Let the hand pies cool slightly before serving. Serve warm with the spicy ranch dipping sauce.