Chile-Cheese Empanaditas

1. 1

   Mix together cheese with chilies and set aside.

2. 2

   Roll out pie crust dough.

3. 3

   With a 3 1/4-inch round cookie cutter, cut pie crust into 16 rounds.

4. 4

   Spoon chile-cheese mixture onto one side only of each pastry circle.

5. 5

   Brush the edges of the pastry with beaten egg.

6. 6

   Fold pastry in half, forming a half-moon shape, pressing edges with a fork to seal.

7. 7

   Place empanaditas on an ungreased cookie sheet and brush tops with beaten egg.

8. 8

   Cut a small slit in the top of each with a sharp knife.

9. 9

   Bake at 400F for 12-16 minutes or until golden brown.

10. 10

    Serve with salsa and sour cream, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.