cup Frank's® RedHot® Original Cayenne Pepper Sauce
2-1/4
teaspoons curry powder, divided
1
teaspoon dried thyme leaves
1
egg, beaten
2
sheets folded refrigerated unbaked pie crusts (15 ounce package)
Prep Time
15 minutes
Cook Time
25 minutes
1. Cook beef, onion and garlic in nonstick skillet 5 minutes or until meat is browned, stirring to separate meat. Drain fat. Stir in Frank's RedHot Sauce, 1/2 cup water, 2 teaspoons curry powder and thyme. Cook 5 minutes or until liquid is evaporated, stirring often. Cool slightly. Mix egg with 1 tablespoon water and remaining 1/4 teaspoon curry powder; set aside.
2. Preheat oven to 400°F. Roll out each pie crust sheet into slightly larger round on lightly floured board. Cut out 10 rounds using 5-inch cookie cutter, re-rolling scraps as necessary. Brush edge of rounds with some of egg mixture. Spoon about 3 tablespoons cooled meat mixture in center of each round. Fold rounds in half, pressing edges with floured fork to seal.
3. Place patties onto lightly greased baking sheets. Brush tops with remaining egg mixture. Bake 15 minutes or until crusts are crisp.
Tip
A small bowl measuring 5-inches across may be used for the cookie cutter. Patties can be prepared ahead and frozen before baking; wrap securely. Bake, uncovered, at 400°F for 15 minutes. To make party-size appetizers, use a 3-inch round cutter.
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