Meat pies

Ingredients:

Dough

• 20 frozen pie dough pieces
• Premium flour for work
• 2 eggs, beaten with 2 tablespoons of water, to brush the dough

Filling

• 0.7 kg ground beef
• 1 tbsp. vegetable oil
• 2 poblano peppers, seeded and chopped
• 1 onion, chopped
• 0.5 tsp red pepper flakes
• 4 cloves garlic, chopped
• 1 tbsp chili powder
• 1 tsp ground cumin
• 3 tablespoons tomato paste
• 1 cup grated pepper jack cheese
• 0.5 cup chopped fresh parsley

Preparation:

1. Place the frozen buns on a baking sheet. Cover with a kitchen towel and let them defrost and rise for 2-3 hours.
2. Filling:
   
   Pour vegetable oil into a large skillet and set it over medium heat. Sauté the peppers and onions until soft, about 5 minutes. Add the red pepper flakes and garlic and sauté for another minute. Transfer to a bowl or plate and set aside.
3. Place the same pan over medium heat, add the ground beef and cook, breaking up any lumps. chili powder, cumin, and 3/4 teaspoon salt and cook until the meat is darkened, 5-7 minutes. Add the tomato paste and 1/4 cup water and stir. Stir in the sautéed vegetables. Transfer to a bowl and set aside to cool. Once the meat has cooled, stir in the cheese and parsley, then season with salt and pepper to taste.
4. Preheat oven to 200°C.
5. On a lightly floured surface, roll each piece of dough into a circle 10 cm in diameter and about 0.5 cm thick. Spoon 1.5 tablespoons of the meat mixture into the center of each circle of dough. Brush the edges of the circles with egg wash and fold the dough into a semicircle. Press the edges together and seal them with the tines of a fork. Place on a parchment-lined baking sheet and brush the tops with beaten egg wash.
6. Bake until golden brown, 10-12 minutes.