Ingredients:
1 1/2 cups shredded nacho or taco flavored cheese
1/3 cup diced or crushed green chilies
1 package of 2 refrigerated pie crusts
1 egg
1 tablespoon water
chili powder
Combine cheese and green chilies in small bowl.
Unfold 1 pastry crust on floured surface. Roll into 13 inch circle.
Cut dough into rounds using a 3 inch cutter, rerolling scraps as necessary. Repeat with remaining crust.
Spoon 1 teaspoon cheese mixture in center of each dough round.
Fold round in half, sealing edge with tines of fork.
Place empanadas on wax paper-lined baking sheets; freeze, uncovered, 1 hour or until firm.
At this point you can place them in a plastic food storage bag and freeze up to 2 months.
To complete recipe, preheat oven to 400 degrees.
Place frozen empanadas on a cookie sheet sprayed with oil.
Beat egg and water in small bowl; brush on empanadas.
Sprinkle with chili powder.
Bake 12-17 minutes or until golden brown. Remove from baking sheet to wire rack to cool.
Serve with salsa and/or sour cream.
This is a great recipe to make ahead of time and you can just pull them out of the freezer and have dinner in less than 20 minutes!
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