1 1/2cupsdiced frozen potatoes, thawed(canned diced potatoes can be used, just drain them well)
1cupshredded pepper jack cheese
2egg yolks (for egg wash)
2tbspwater (for egg wash)
3(16 oz)cans biscuits
ketchup, bbq sauce or ranch dressingfor serving
Preheat oven to 400°F. In a large skillet, add beef and onions. Begin, cooking and crumbling ground beef over medium high for about 2-3 minutes.
Stir in the garlic, cumin, seasoning salt, smoked paprika and diced potatoes and cook another 8-10 minutes or until beef is no longer pink and potatoes are cooked through.
Then stir in tomato paste.
Remove pan from heat and let cool for a few minutes. Once meat has cooled, add cheese and stir in.
Mix egg yolks and 2 tablespoons water together for egg wash.
On a floured surface, roll biscuit out into a large circle or oval shape.
Fill with about 2 tablespoons meat mixture.
Using a small pastry brush or spoon, brush egg wash around edge of biscuit to help seal it. Fold biscuit over and press edges firmly together. Use a fork to crimp edges.
Brush egg wash over the top of biscuit and sprinkle with a little smoked paprika (optional)
Place prepared pies on a baking sheet and bake for about for 10-12 minutes until golden brown.
Serve with ketchup, ranch dressing, gravy, or bbq sauce.
A bag of frozen biscuits can be used instead of the canned biscuits. Just make sure they are completely thawed first.
Use any shredded cheese you enjoy: cheddar, mozzarella and Colby jack are all good substitutions.
For a shortcut, I am using the frozen diced potatoes. I just let them thaw first or pop them in the microwave for a few minutes to thaw. You could also use canned diced potatoes. Just make sure you drain them.
If you want to use fresh potatoes, they need to be peeled, diced and parboiled first.