Ingredients
1
lb lean (at least 80%) ground beef
1/2
cup chopped onion
1
jalapeño chile, finely chopped
2
cloves garlic, finely chopped
4
teaspoons curry powder
1/2
teaspoon dried thyme leaves
1/2
teaspoon ground turmeric
1/4
teaspoon freshly ground black pepper
1/8
teaspoon ground red pepper (cayenne)
Salt to taste
1/4
cup Progresso™ plain bread crumbs
1/4
cup water
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1
cup Old El Paso™ Thick ’n Chunky salsa
1
can (15.25 oz) tropical mixed fruit, coarsely chopped, drained and 1 tablespoon liquid reserved
1/4
teaspoon ground nutmeg
Preparation
Heat oven to 375°F. In 12-inch skillet, cook beef, onion, chile and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Add curry powder, thyme, turmeric, pepper, ground red pepper and salt; mix well. Add bread crumbs and water; stir until thickened.
If using crescent rolls: Unroll dough; separate into 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll dough; cut into a total of 8 rectangles.
Place 2 heaping tablespoons meat mixture on long half of each rectangle. Fold dough over filling; press edges to seal. Place on ungreased cookie sheet.
Bake 15 to 20 minutes or until golden brown.
Meanwhile, in medium bowl, mix salsa ingredients. Serve with meat pies.
