Chipotle Barbacoa Empanada-Style Hand Pies

Ingredients

• 1/2 cup Shredded beef (barbacoa-style)
• 1 tbsp Chipotle in adobo sauce (chopped)
• 1/4 cup Onion (finely diced)
• 1 clove Garlic (minced)
• 1 tbsp Olive oil
• 1/2 tsp Ground cumin
• 1/4 tsp Dried oregano
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)
• 1 tsp Cornstarch(optional)
• 1 tbsp Water(optional)
• 1 pack Refrigerated pie crusts (or empanada dough)
• 1 Egg (for egg wash)
• 1 tbsp Milk or water (for egg wash)

Instructions

1. 1

   Preheat oven to 400°F (205°C). In a skillet, heat olive oil over medium heat and sauté onion until softened, about 5 minutes. Add garlic, cumin, and oregano and cook 30 seconds.

2. 2

   Stir in shredded barbacoa beef and chopped chipotle in adobo. If mixture seems loose, mix cornstarch with water and stir in; cook 2–3 minutes until thickened. Cool filling for 5 minutes.

3. 3

   Roll out pie crust and cut into 4 circles (about 5–6 inches each). Spoon filling onto half of each circle, leaving edges clear. Fold over, crimp with a fork, and place on a parchment-lined baking sheet.

4. 4

   Whisk egg with milk/water and brush over pies. Bake until golden and flaky, about 20–25 minutes, then rest 5 minutes before serving.