Emily Nelson's Mini Taco Pies
1 box refrigerated pie dough sheets (14.1 oz), brought to room temperature
3/4 lb ground beef
1 tsp olive oil
1 packet taco seasoning
1/2 cup water
1/2 cup black beans, drained and rinsed
1/4 cup shredded cheddar cheese
1 egg, lightly beaten
1/2 tsp water
guacamole, salsa, and/or sour cream for dipping
Preheat oven to 425 degrees. Heat ground beef in a large skillet over medium heat, breaking apart until its cooked through. Add taco seasoning packet and 1/2 cup water to ground beef and and allow to simmer for a few minutes to allow seasoning to incorporate. Stir in black beans, remove from heat and set aside to cool.
Sprinkle flour over a work surface. Roll out one sheet of dough. Cut dough into circles using a 3 inch biscuit cutter, re-rolling scraps as necessary. Repeat with remaining dough. Arrange half of the circles on a baking sheet that has been sprayed with cooking spray. Place a tablespoon of meat mixture on the dough circles, top with roughly a half teaspoon of cheese. Place the other circle halves over the meat and cheese mixture. Pinch edges together with the tines of a fork. Combine egg and water in a bowl. Brush egg wash over the top of each hand pie.
Bake in the oven for 13-15 minutes or just until golden. Remove from oven and let cool slightly before serving. Serve with your choice of guacamole, salsa, sour cream or other taco fixings.