Empanadas

By Tonya_Speed

Try this recipe made with Pillsbury® refrigerated pie crusts.

Ingredients

• 1 lb lean ground meat
• 1 medium onion, chopped (1/2 cup)
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1 can (14 1/2 oz) diced tomatoes with mild green chiles, well drained
• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 1/2 cup shredded Monterey Jack cheese (2 oz)
• 1 egg, beaten

Details

Servings 6
Adapted from pillsbury.com

Preparation

Step 1

1.Heat oven to 400°F. In 12-inch skillet, cook meat and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in chili powder, salt and tomatoes. Remove from heat.
2.On ungreased large cookie sheet, unroll pie crusts. Spoon about 2 cups meat mixture onto half of each crust, spreading to within 1/2 inch of edge. Top each with 1/4 cup cheese.
3.Brush edge of each crust with beaten egg. Fold untopped half of each crust over filling; press edge with fork to seal. Cut slits in several places in top of each; brush with beaten egg.
4.Bake 20 to 25 minutes or until golden brown. Cut into wedges to serve.