Appetizers
Crescent Moon Empanadas
Description
For on-the-go snacks or hand-held appetizers, these classic Spanish empanadas are easy to make, using familiar ingredients like corn, Progresso™ beans and Old El Paso™ chiles.
Ingredients:
- 1/2 lb ground beef round
- 2 teaspoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
- 1/4 cup water
- 1 cup shredded Mexican cheese blend (4 oz)
- 1/4 cup frozen corn (from 12-oz bag) thawed
- 1/4 cup Progresso™ black beans (from 15-oz can), drained, rinsed
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 egg, slightly beaten
- 3/4 cup sour cream
- 3/4 cup thick & chunky salsa
Directions:
- Heat oven to 425°F. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning and 1/4 cup water. Heat to boiling over medium-high heat; reduce heat to low. Simmer uncovered 3 minutes or until most of liquid is absorbed. Remove from heat. Stir in cheese, corn, beans and chiles
- Remove crusts from pouches; unroll on work surface. Roll each crust to 12-inch round. With 3-inch round cookie cutter, cut 17 rounds from each crust. Spoon about 2 teaspoons beef mixture over half of each round to within 1/4 inch of edge. Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. On ungreased cookie sheet, shape empanadas to curve and look like crescent moons. Brush with beaten egg.
- Bake 11 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 10 minutes. Serve with sour cream and salsa.
