- 3/4 cup pinto bean dip
- 1/3 cup chopped onion
- 1/3 cup chopped green pepper
- Pastry for a double-crust pie (9 inches)
- 1/2 cup finely shredded cheddar cheese
- 1/2 teaspoon chili powder
- Salsa and sour cream, optional
- In a bowl, combine bean dip, onion and green pepper; set aside. On a lightly floured surface, roll pastry to 1/8-in. thickness. Sprinkle with half of cheese; press lightly with fingers. Turn pastry over; sprinkle with remaining cheese and press lightly. Cut into 3-in. circles.
- Place about 2 teaspoons bean mixture in the center of each circle. Fold over; press edges with a fork to seal. Sprinkle with chili powder. Place on lightly greased baking sheets. Bake at 350° for 15-18 minutes or until golden brown. Serve with salsa and sour cream if desired. Yield: 2-1/2 dozen.
Originally published as Pinto Bean Turnovers in Quick Cooking March/April 2003, p48
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