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.