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Southwestern Hand Pies

  • Prep 10 min
  • Total 30 min
  • Ingredients 9
  • Servings 4

Cheesy chicken-stuffed pockets make a satisfying dinner, ready in just 30 minutes! MORE+ LESS-

Brooke McLay
February 19, 2013

Ingredients

1
can (12 oz) Pillsbury™ Grands ®! Big & Flaky crescent dinner rolls
1/4
cup Old El Paso™ Thick ‘n Chunky salsa
1/2
cup drained canned Progresso™ black beans (from 15-oz can)
1/2
cup chopped grilled or cooked chicken
2
teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
1
cup shredded Cheddar cheese (4 oz)
2
tablespoons chopped fresh cilantro
1
egg
1
tablespoon water

Steps

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  • 1
    Heat oven to 425°F.
  • 2
    Separate dough into 4 rectangles; firmly press perforations to seal. Spread 1 tablespoon salsa on one half of each dough rectangle. Top each with 2 tablespoons beans, 2 tablespoons chicken, 1/2 teaspoon taco seasoning mix, 1/4 cup cheese and 1/2 tablespoon cilantro. Fold other half of dough rectangles over filling. With fork, seal edges. Gently transfer hand pies to ungreased cookie sheet.
  • 3
    In small bowl, beat egg with water until frothy. Brush tops of hand pies with thin layer of egg wash.
  • 4
    Bake 10 to 12 minutes or just until medium golden brown. Cool slightly before serving, 3 to 5 minutes.

Expert Tips

  • Stuff It Up! Add any of your favorite taco toppings to these Southwestern hand pies! Cooked taco meat, diced fresh tomatoes and chopped jalapeño chiles all make great stuffers!
  • Go French! For a more rustic texture to your hand pies, try making this recipe with a can of Pillsbury® Simply…® refrigerated rustic French bread.

Nutrition Information

No nutrition information available for this recipe

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