HOW TO MAKE EMPANADAS WITH PILLSBURY DOUGH RECIPES

Steps:

• Heat oven to 400°F. In 12-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in chili powder, salt and tomatoes. Remove from heat.
• On ungreased large cookie sheet, unroll pie crusts. Spoon about 2 cups beef mixture onto half of each crust, spreading to within 1/2 inch of edge. Top each with 1/4 cup cheese.
• Brush edge of each crust with beaten egg. Fold untopped half of each crust over filling; press edge with fork to seal. Cut slits in several places in top of each; brush with beaten egg.
• Bake 20 to 25 minutes or until golden brown. Cut into wedges to serve.

Steps:

• Into 10-inch skillet, place ground beef, onion, salt and pepper. Cook over medium-high heat until beef is browned; drain. Stir in cumin, chili powder and tomato sauce. Reduce heat to low; cook 5 minutes longer.
• Heat oven to 400°F. Place silicone baking mat on cookie sheet with sides.
• On baking mat, unroll dough into 1 large rectangle; press perforations and edges to seal. Using 4-inch round cutter, cut out 8 dough rounds.
• To make each empanada, place about 2 tablespoons beef mixture onto center of each dough round. Using pastry brush (or fingers), gently brush edge of each round with beaten egg white. Fold dough round in half to cover filling; press edge together to seal. (To make decorative edge, fold dough over itself so that it forms a rope look.) Lightly brush tops of empanadas with beaten egg yolk.
• Bake 10 to 12 minute or until golden brown. Serve warm.