Next Day Empanadas

1. 1

   Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper, set aside.

2. 2

   In a medium bowl combine mashed potatoes and green bean casserole.

3. 3

   Stir in Mexican seasoning and 1/4 cup of the cheese and set aside.

4. 4

   Unroll pie dough, 1 at a time.

5. 5

   Use a 3-inch round cutter, dusted with flour and cut out as many rounds as possible (about 10 to 12) of the pie dough.

6. 6

   Repeat with second pie dough.

7. 7

   Beat the egg lightly in a small bowl, set aside.

8. 8

   To assemble empanadas, fill the center of each round with 1/2 tablespoon of the mashed potatoes and green bean casserole mixture.

9. 9

   Brush half of the perimeter of each dough round with the egg wash.

10. 10

    Fold over 1 side of the round to make a half circle.

11. 11

    Crimp the edges of each empanada with tines of a fork.

12. 12

    Place empanadas on prepared baking sheets.

13. 13

    Brush each top lightly with egg wash and sprinkle each with a little of the remaining cheese.

14. 14

    Bake in preheated oven for 18 to 20 minutes or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.