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1
Chill pie dough for at least 30 minutes and keep chilled until ready to use.
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2
In a large saute pan, heat some olive oil over medium high heat.
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3
Add the onion and cook for 5 minutes or until browned.
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4
Add the garlic and saute for 2 minutes.
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5
Next stir in the chili powder, cumin, salt and pepper.
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6
Continue to saute for 1 minute, until the mixture is very fragrant.
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7
Add the tomatoes, chipotle pepper, tomato paste, beans, and cooked turkey.
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8
Bring to a boil and reduce the heat to low.
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9
Simmer for 15 minutes.
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10
Stir in the cheese and check for consistency.
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11
If the filling seems wet, allow it to simmer uncovered a few minutes longer.
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12
You will want this filling to be very thick.
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13
You may need to add additional tomato paste if you have trouble with the filling being too loose.
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14
When the filling has reached the proper consistency, remove it from the heat and transfer it to a large bowl.
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15
Place the filling in the refrigerator to cool.
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16
When the filling is completely chilled, preheat the oven to 375 degrees F. Roll the crust 1/4 thick and cut circles out of the dough with a round cutter or biscuit cutter.
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17
You can use any size up to 6.
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18
Depending on the size of the circle, place a few tablespoons of cooled chili in the center, then fold the crust over the filling to make a half-moon shape.
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19
If needed, use a bit of water to seal the seam, and press firmly with a fork to complete the seal.
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20
Re-roll scraps and repeat.
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21
Place the hand pies on a parchment-lined baking sheet and bake for 15 to 30 minutes, again depending on the size of the pies.
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22
When done, the crust will be golden and firm to the touch.
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23
Serve hot with fresh salsa, diced avocado, sour cream, and cilantro.
