Chile and Cheese Empanaditas

By jab120638

Ingredients

• 1 1 to 400°F. oven to 400°F. In small bowl, mix cheese and chiles.
• 3 3 12 to 16 to 16 minutes or until golden brown. Serve warm empanaditas with salsa.

Details

Servings 1
Adapted from bettycrocker.com

Preparation

Step 1

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These golden-brown crescents, filled with melted cheese and Spanish flavors, make a classy start to any gathering. Simply cut rounds of ready-made pastry dough, fill, bake, and serve.

egg, beaten

Heat oven to 400°F. In small bowl, mix cheese and chiles.

With 3 1/4-inch round cutter, cut each pie crust into 8 rounds. Spoon cheese mixture evenly onto half of each dough round. Brush edge of crust rounds with beaten egg. Fold crust rounds in half; press edges with fork to seal. Place on ungreased cookie sheet. Brush tops with egg. Cut small slit in top of each.

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for thawsout:
1 stick soft butter
3 oz. cream cheese, softened
1 c. flour
dash salt
Beat butter & cream cheese until smooth; cut in flour until a dough forms. Form into a ball; wrap with waxed paper; refrigerate for 12 hours. Work with 1/3 at a time. Roll out on floured surface & cut into circles.

When I am being lazy, I use Flaky Grands biscuits. Divide each biscuit into 3 layers, fill, seal and bake.

I used to make these with a blend of cheddar & pepper jack cheeses & a cream cheese flour pastry that was out of this world. Does anyone have such a recipe still?

This is an easy recipe that the kids really liked. A great addition/side dish or as a snack.

when you buy ONE 20 OZ. OR LARGER Original Bisquick® OR Bisquick Heart Smart® Baking Mix, OR 10.6 OZ. ...

when you buy ONE BOX any flavor/variety Betty Crocker® Box Muffin Mix, Cinnamon Toast Crunch™ Muffin Mix, Cocoa Puffs™

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