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1) Prepare crust according to your favorite recipe, or you can use my recipe thats in my TastyKitchen recipe box and wrap discs in plastic wrap.
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Refrigerate for 30-40 minutes.
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You can use store bought if you wish, however, you may need three singles crusts.
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You get more circles out of homemade crust as you can re-roll the scraps at least once as long as you do not handle the dough too much.
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2) Heat a large skillet over medium heat and add olive oil.
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Add meat and cook until no longer pink, about 5 minutes.
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Add the garlic, onion, bell pepper, and bay leaf.
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Cook 7-9 minutes until veggies are soft.
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3) Stir in tomato paste, spices, sugar, and water.
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Cook for 3-5 minutes.
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Season with salt and Tobasco.
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Discard the bay leaf and allow the mixture to cool.
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4) Preheat the oven to 350F.
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Line a large cookie sheet with parchment paper, set aside.
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In a small bowl, beat the egg and the milk for the egg wash, set aside.
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5) Roll out the pie crust to a 14 round.
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Using a 4 biscuit cutter, cut out as many circles as you can.
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Brush the edge of half of the round with the egg wash. Add a tablespoon of cooled meat mixture to one side of the circle.
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Fold over the other side of the circle, press to seal.
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Using a fork, crimp the edges and poke the center of the tart to vent.
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Place on cookie sheet.
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Brush with the egg wash. Bake for 25 minutes or until golden brown.
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6) In a small bowl, whisk all of the dipping sauce ingredients until well blended.
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If sauce is too thick, thin out with a little milk.
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*Make a day or two ahead and warm in 350F oven for 10 minutes.
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Whisk the sauce and serve.
