Empanadas - SW Chili Cheese

By á-47

Ingredients

• 3/4 cup (3 oz) finely shredded taco-flavored cheese
• 1/3 cup diced green chilies, drained
• 1 pkg. (15 oz) refrigerated pie crusts
• 1 egg
• chili powder

Preparation

Step 1

Combine cheese and chilies in small bowl.

Unfold 1 pastry crust on floured surface. Roll into 13" circle. Cut dough into 16 rounds using 3" cookie cutter, re-rolling scraps as necessary. Repeat with remaining crust to total 32 circles.

Spoon 1 tea. cheese mixture in center of each dough round. Fold round in half, sealing edge with tines of a fork.

Place empanadas on wax paper-lined baking sheets; freeze, uncovered, 1 hour or until firm. Place in resealable plastic food storage bags. Freeze up to 2 months.

To finish - preheat oven to 400 degrees. Place frozen empanadas on ungreased baking sheet. Beat egg and 1 Tbsp. water in small bowl, brush on empanadas. Sprinkle with chili powder.

Bake 12-17 minutes or until golden brown. Remove from baking sheet to wire rack to cool.

Serve with salsa and sour cream.