Potato-Onion-Cheese Mini Empanadas
By Reen
Rate this recipe
5/5
(1 Votes)
Ingredients
- Potato Filling:
- 1 1/4 cups mashed potatoe
- 1/2 tsp cumin powder
- 1 4 oz can diced green chilies, not drained
- 3-4 cloves garlic, chopped
- 2 cups finely chopped cooked green onions, both green & white parts
- 6 oz Jarlsberg, diced
- I package refrigerated pie crust
Details
Servings 20
Preparation
Step 1
mix all ingredients
Preheat oven to 400 F. Unroll dough & cut 20 4 inch rounds.
Place 2 Tablespoons filling in center of each round.
Gently strech and close round making a half moon.
Use fork to crimp edges, to seal the dough
Place on baking sheet covered with parchment paper.
Bake14-16 min or until brown
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