Spicy Turkey Hand Pies

Chill pie dough for at least 30 minutes and keep chilled until ready to use.

In a large sauté pan, heat some olive oil over medium high heat. Add the onion and cook for 5 minutes or until browned. Add the garlic and sauté for 2 minutes. Next stir in the chili powder, cumin, salt and pepper.

Continue to sauté for 1 minute, until the mixture is very fragrant. Add the tomatoes, chipotle pepper, tomato paste, beans, and cooked turkey. Bring to a boil and reduce the heat to low. Simmer for 15 minutes.

Stir in the cheese and check for consistency. If the filling seems wet, allow it to simmer uncovered a few minutes longer. You will want this filling to be very thick. You may need to add additional tomato paste if you have trouble with the filling being too loose.

When the filling has reached the proper consistency, remove it from the heat and transfer it to a large bowl. Place the filling in the refrigerator to cool.

When the filling is completely chilled, preheat the oven to 375°F. Roll the crust 1/4″ thick and cut circles out of the dough with a round cutter or biscuit cutter. You can use any size up to 6″.

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. If needed, use a bit of water to seal the seam, and press firmly with a fork to complete the seal. Re-roll scraps and repeat.

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. When done, the crust will be golden and firm to the touch.

Serve hot with fresh salsa, diced avocado, sour cream, and cilantro.