Sloppy Joe Hand Pies Recipes

PUMPKIN SLOPPY JOE HAND PIES

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shallots and bell pepper and cook, stirring occasionally, until just softened, 3 to 4 minutes. Add the turkey, 1 teaspoon pumpkin pie spice, 1 teaspoon salt and a few grinds of black pepper. Cook, breaking up the turkey with a wooden spoon or spatula, until no longer pink, 5 to 6 minutes. Stir in the pumpkin puree, tomato paste, brown sugar and Greek yogurt until well combined. Transfer to a medium bowl and refrigerate to cool slightly while you prepare the dough.
• Meanwhile, roll out 1 pie crust into a 12-inch round with a rolling pin. Use a 4-inch pumpkin-shaped cutter to cut out 8 pumpkins, rerolling the scraps as needed. Divide the pumpkins between the prepared baking sheets (these are the bottom crusts). Repeat with the remaining sheet of pie dough, but do not transfer the cutouts to the baking sheets (these are the top crusts); set aside.
• Scoop 2 tablespoons of the turkey mixture into the center of each bottom crust leaving a generous border around the edges.
• Use your finger to dab the edges of the dough with water and top each with a top crust to completely cover the filling. Press down gently around the edges with your fingers to seal. Sprinkle with pumpkin pie seasoning and a pinch of salt. Cut three vertical slits in the top of each hand pie to resemble the ribs on a pumpkin.
• Bake until the crusts are golden brown, 15 to 18 minutes. Let cool slightly on the baking sheet before serving, about 5 minutes.

SLOPPY JOE HAND PIES

Steps:

• In a large skillet cook beef, sweet pepper, and onion over medium heat until beef is no longer pink. Drain off fat. Stir in chili powder. Cook and stir for 1 minute. Stir in tomato sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in pickles. Remove from heat. Let filling cool to room temperature, about 30 minutes, or transfer to a shallow dish and chill in the refrigerator 15 minutes.
• Preheat oven to 375°F. Line a large baking sheet with parchment paper. Let pie crusts stand at room temperature according to package directions.
• Unroll pie crusts. Use a 10-ounce custard cup as a guide to cut 8 rounds from the pie crusts with a paring knife. Or, use a 4 1/2-inch round cutter. Brush edges of rounds with milk. Spoon 3 to 4 tablespoons filling onto each round. Fold pastry over filling. Use a fork to seal edges together. Brush tops with milk and sprinkle with additional chili powder and Parmesan. Cut small slits in each hand pie to allow steam to escape. Arrange on prepared baking sheet.
• Bake for 20 minutes or until bottom of pastry is golden. Cool slightly; serve warm.

SLOPPY JOE HAND PIES

Steps:

• Heat a large skillet over medium heat. Cook and stir ground beef and onion in the hot skillet until browned and crumbly, 7 to 8 minutes. Add bell pepper and garlic; cook and stir until tender, 2 to 3 more minutes.
• Add 1 cup beef broth, ketchup, mustard, brown sugar, salt, pepper, Worcestershire sauce, and cayenne pepper; bring to a simmer. Add remaining 1 cup broth and reduce heat to low. Simmer until mixture becomes very thick, 30 to 45 minutes. Taste and adjust for salt, pepper, and cayenne as needed.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Whisk egg and water together in a small bowl.
• Roll out both pie crusts on a lightly floured surface and cut out six 5-inch circles. Place a slice of Cheddar cheese in the center of each circle and top with Sloppy Joe mixture. Fold dough and seal the edges using a fork. Brush the outsides with egg wash and place hand pies on the prepared baking sheet.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

SLOPPY JOE PIE

Steps:

• Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce, corn, water and sloppy joe seasoning; cook over medium heat until bubbly. Reduce heat and simmer for 5 minutes; remove from heat and set aside. , Separate biscuits; flatten each to a 3-1/2-in. circle. Place milk and cornmeal in separate shallow bowls; dip both sides into milk and then into cornmeal. Place seven biscuits around the sides and three on the bottom of an ungreased 9-in. pie plate. , Press biscuits together to form a crust, leaving a scalloped edge around rim. Sprinkle with 1/2 cup cheese. Spoon meat mixture over cheese. , Bake until crust is deep golden brown, 20-25 minutes. Sprinkle with remaining cheese and, if desired, fresh parsley. Let stand 5 minutes before serving.