Half of a corn tortilla, coarsely chopped
¼ lb (115 g) ground beef
¼ cup (50 mL) chopped onion
1 small garlic clove, minced
½ to 1 serrano chile, finely chopped, seeds and veins removed for less heat if desired
1 tsp (5 mL) ground cumin
½ cup (125 mL) Ocean Spray® Craisins® Dried Cranberries
⅓ cup (80 mL) beef broth
Salt and pepper
3 tbsp (45 mL) chopped cilantro
3 - 9-inch (23 cm) refrigerated pie crusts
1 egg, beaten
Pulse tortilla in food processor until finely ground or finely mince by hand (this will help thicken the beef mixture). Heat skillet over medium-high heat until hot. Add ground beef and cook 3 to 5 minutes or until brown; remove any excess drippings.
Add onion and cook 2 minutes. Add garlic, serrano and cumin and cook 30 seconds. Add Craisins® and beef broth and bring to a boil. Cook 1 minute at medium-low heat. Add tortilla, season with salt and pepper and cook until thickened, increasing heat if necessary. Stir in cilantro.
Heat oven to 400°F (205 ºC). Line 2 baking sheets with parchment paper or grease. Place 1 pie crust dough on surface and cut into10 rounds using 3-inch (8 cm) cookie cutter. Remove and discard dough scraps. Fill each round with 1½ teaspoons filling. Fold dough over to form half-moons, press cut edges together with fork to seal. Place on baking sheet and brush with egg. Repeat with remaining pie crust dough.
Bake 15 to 20 minutes or until golden brown. Serve warm.
Makes 30 appetizers