Air Fryer Mini Taco Hand Pies
Ingredients
Taco Seasoning:
2 teaspoons paprika
½ teaspoons garlic powder
½ teaspoons ground cumin
½ teaspoons onion powder
1 teaspoon chili powder
1 teaspoon oregano leaves
1 teaspoon kosher salt
1 teaspoon cornstarch
Taco Mini Pies:
1 pound ground beef
½ cup water
1 all butter pie crust (homemade or store-bought)
1 large egg (for the egg wash)
Directions
If you are making homemade taco seasoning, add all of the ingredients to a small bowl and stir to combine. If you are using store-bought seasoning, follow the instructions on the package.
Cook the ground beef in a pan until brown and cooked through. Carefully pour out the fat and place the pan back on the stove. Add the taco seasoning and water and cook over medium heat for 3-4 minutes. Turn off the heat and allow the taco meat to continue to season while you make the pie crust rounds.
Roll out the pie dough on a floured surface to about ⅛” thick. Using a round cookie cutter, cut out as many 4-5″ dough rounds as possible. If needed, take the scraps and form a new ball. Roll out the dough one more time and cut out more rounds until you have 8-10 total.
Brush the edges of the rounds with egg wash. Spoon about a tablespoon of taco meat in the middle of the dough round and then fold it in half. Use a fork to crimp the edges closed. Use a sharp knife to make 3 cuts on the top of the turnovers.
Beat the egg in a small bowl for the egg wash and brush the egg wash on the top of the turnovers and along the edges.
Preheat the air fryer at 350°F for 3-4 minutes. Spray the air fryer basket with nonstick spray. Place 5-6 turnovers in the basket (make sure there is room around each one for the hot air to circulate) and air fry for 12 minutes or until the crust is golden brown. Use tongs to remove the pastries and place them on a wire rack or plate to cool. Repeat with remaining pies.
Once cool, serve with your favorite dipping sauces like salsa, guacamole, or sour cream. Enjoy!
