PILLSBURY PIE CRUST EMPANADAS RECIPES

Steps:

• Heat oven to 425°F. Remove 1 pie crust from pouch; place flat on ungreased 14-inch pizza pan or cookie sheet.
• In 10-inch skillet, heat oil over medium-high heat. Add onion and bell peppers; cook 5 minutes, stirring occasionally, until tender. Stir in chicken and fajita seasoning. Spoon mixture onto crust to within 1 inch of edge. Spread 1/2 cup dip over chicken mixture. Brush edge of crust with water.
• Remove second crust from pouch; place flat over filling. Press edge firmly to seal. Brush top with beaten egg.
• Bake 20 to 25 minutes or until deep golden brown. After 10 to 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cut into wedges. Garnish with sour cream and additional dip.

Steps:

• Heat oven to 400°F. Line cookie sheet with parchment paper. In 10-inch skillet, cook beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain.
• In medium bowl, stir together cooked beef, cooked potato, chorizo, paprika, cumin and salt until well combined.
• Remove 1 pie crust from pouch; unroll on cutting board. With rolling pin, roll out crust until 18 inches in diameter. With 2 1/2- to 3-inch round cookie cutter, cut 12 rounds from pie crust.
• Working with 1 dough round at a time, top each with about 1 teaspoon beef mixture. Moisten edges of dough with water; fold dough over and press with fingers to seal. Use fork to create design around edge. Place on cookie sheet, close together but not touching. Repeat with remaining pie crust and filling. Brush tops lightly with egg.
• Bake about 15 minutes or until golden brown and thoroughly heated in center.