Directions

1. In a skillet over medium heat, sauté diced onion and minced garlic until soft and fragrant.
2. Add the shredded Barbacoa beef and Smokey Rebel Texas Chili Mix to the skillet, mixing well. Season with salt and pepper to taste. Cook until heated through.
3. Roll out the pastry dough on a floured surface and cut into circles (about 4-5 inches in diameter).
4. Place a spoonful of the beef mixture on one half of each pastry circle, fold over, and crimp the edges to seal.
   
5. Brush the tops with beaten egg for a golden finish.