1. Mix together cheese with chilies and set aside. 2. Roll out pie crust dough. 3. With a 3 1/4-inch round cookie cutter, cut pie crust into 16 rounds. 4. Spoon chile-cheese mixture onto one side only of each pastry circle. 5. Brush the edges of the pastry with beaten egg. 6. Fold pastry in half, forming a half-moon shape, pressing edges with a fork to seal. 7. Place empanaditas on an ungreased cookie sheet and brush tops with beaten egg. 8. Cut a small slit in the top of each with a sharp knife. 9. Bake at 400F for 12-16 minutes or until golden brown. 10. Serve with salsa and sour cream, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
