Recipes and Cooking Sloppy Joe Hand Pies It's a sloppy joe without as much mess! Neatly contained in a pastry packet, this take on a sloppy joe recipe is a fun one-handed entree. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 19, 2018 Print Share Share Tweet Pin Email Prep Time: 25 mins Cool Time: 30 mins Bake Time: 20 mins Total Time: 75 mins Servings: 4 Yield: 8 hand pies Jump to Nutrition Facts Ingredients 8 ounce ground beef ½ cup chopped red sweet pepper ½ cup chopped onion 1 ½ teaspoon chili powder ½ cup canned tomato sauce ½ cup chopped dill pickle slices 1 14.1 ounce package rolled refrigerated unbaked pie crust (2 crusts) Milk Grated Parmesan cheese Directions In a large skillet cook beef, sweet pepper, and onion over medium heat until beef is no longer pink. Drain off fat. Stir in chili powder. Cook and stir for 1 minute. Stir in tomato sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in pickles. Remove from heat. Let filling cool to room temperature, about 30 minutes, or transfer to a shallow dish and chill in the refrigerator 15 minutes. Preheat oven to 375°F. Line a large baking sheet with parchment paper. Let pie crusts stand at room temperature according to package directions. Unroll pie crusts. Use a 10-ounce custard cup as a guide to cut 8 rounds from the pie crusts with a paring knife. Or, use a 4 1/2-inch round cutter. Brush edges of rounds with milk. Spoon 3 to 4 tablespoons filling onto each round. Fold pastry over filling. Use a fork to seal edges together. Brush tops with milk and sprinkle with additional chili powder and Parmesan. Cut small slits in each hand pie to allow steam to escape. Arrange on prepared baking sheet. Bake for 20 minutes or until bottom of pastry is golden. Cool slightly; serve warm. Tips Place baked hand pies on a baking sheet. Freeze 4 hours or until solid. Transfer to a freezer container. Label and freeze up to 3 months. To reheat, wrap frozen hand pies in foil. Bake in a 350°F oven 35 to 40 minutes or until hot. Print Nutrition Facts (per serving) 325 Calories 18g Fat 32g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 325 % Daily Value * Total Fat 18g 23% Saturated Fat 7g 35% Cholesterol 20mg 7% Sodium 431mg 19% Total Carbohydrate 32g 12% Total Sugars 2g Protein 8g Vitamin C 13.9mg 70% Calcium 32mg 2% Iron 1.5mg 8% Potassium 226mg 5% Folate, total 26.8mcg Vitamin B-12 0.6mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.