PIE CRUST FOR EMPANADAS RECIPES

Steps:

• Heat oven to 400°F. Spray two large cookie sheets with cooking spray.
• In 10-inch skillet, cook beef, onion, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Return beef mixture to skillet; reduce heat to low. Stir in chili powder, cumin and tomato sauce; cook 4 to 5 minutes, stirring frequently, until heated through. Remove from heat; cool slightly, about 5 minutes.
• Unroll one can of dough, and separate into 4 rectangles; firmly press perforations to seal. Cut each rectangle in half to form 8 total squares; place on one cookie sheet, spaced at least 1 inch apart.
• Spoon 2 tablespoons beef filling in center of each square. Carefully fold dough over filling to form a triangle; firmly press edges with fork to seal. Brush tops of triangles with beaten egg. Repeat with second can of dough and remaining beef mixture.
• Bake 9 to 12 minutes (in batches, if needed) or until golden brown. Cool 5 minutes before serving.

Steps:

• In a large bowl, beat the cream cheese, peanut butter and milk until smooth. Gradually beat in confectioners' sugar. Fold in whipped topping. Spoon into crusts. Cover and refrigerate for at least 4 hours before serving. Sprinkle with peanuts.