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Miniature Chili Pies

Yield 4 appetizers.
Offer a glass of Raspberry Ale or lemon-flavored sparkling mineral water along with these meat-filled appetizer pastries.


  • 1 ounce lean ground chuck
  • 1 tablespoon minced onion
  • 1 tablespoon water
  • 2 teaspoons ketchup
  • 1/2 teaspoon all-purpose flour
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon chili powder
  • 3 tablespoons low-fat biscuit and baking mix
  • 1/4 teaspoon chili powder
  • 2 teaspoons skim milk
  • Vegetable cooking spray
  • 2 teaspoons shredded reduced-fat Cheddar cheese

Nutrition Information

  • calories 61
  • caloriesfromfat 28 %
  • fat 1.9 g
  • satfat 0.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3 g
  • carbohydrate 9.3 g
  • fiber 0.0 g
  • cholesterol 6 mg
  • iron 0.0 mg
  • sodium 153 mg
  • calcium 0.0 mg

How to Make It

  1. Cook ground chuck and onion in a small saucepan over medium heat until browned, stirring until meat crumbles. Drain and pat dry with paper towels. Wipe drippings from saucepan with a paper towel. Return beef mixture to saucepan. Stir in water and next 5 ingredients. Cover and cook over low heat 5 minutes, stirring frequently.

  2. Combine baking mix, 1/4 teaspoon chili powder, and milk in a small bowl, stirring well. Divide dough into four equal portions. Roll each portion between 2 sheets of heavy-duty plastic wrap into a 2 1/2-inch circle. Place in freezer 5 minutes or until plastic wrap can be removed easily. Invert and fit dough into 4 miniature (1 3/4-inch) muffin pan cups coated with cooking spray; remove remaining plastic wrap.

  3. Spoon beef mixture evenly into dough-lined muffin pan cups. Bake at 400° for 8 minutes. Sprinkle each pie with 1/2 teaspoon cheese. Bake an additional 2 minutes or until cheese melts. Remove from muffin pan cups, and serve immediately.

Cooking Light Light Cooking for Two