I love inventing recipes where I can throw together a few ingredients in a few minutes and end up with something amazing. These are so easy and so good! My husband and teenage son can eat two, so they are very satisfying for big appetities!
Notes from the Test Kitchen:
Spicy and super flavorful, these little empanadas are a terrific short-cut! The Crew and I substituted regular green chili sauce for the sauce called for in the recipe and it turned out wonderfully.
Warm pie crusts on counter for at least 5 minutes.
Following package directions, microwave Beef Roast 4 minutes.
Unroll first pie crust on a lightly greased cookie sheet, stretching slightly larger than original size.
Cut Monterey Jack cheese into about 16 small slices.
Imagining the bottom crust is separated into 4 equal sections, arrange about 4 pieces of cheese in each section.
Remove Beef Roast from microwave, and roughly shred the beef with a fork.
Mound 1/4 of the beef on top of each section of Monterey Jack Cheese on the bottom crust.
Spoon about 2-3 Tbsp of Stokes Chili on top of the beef roast.
Cut the Sharp Cheddar into about 16 slices and add about 4 pieces to the top of the beef/chili mounds.
Unroll second crust and stretch slightly, then gently lay directly on top of the mounds.
Gently pinch the edges of the top and bottom crust together. (I often use the left over au jus to moisten the crusts to seal)
Very gently, press along the grooves between each mound, to form 4 individual empanadas by sealing around each one down the center and across of the top and bottom crusts.
Lightly spray the top crust with cooking spray or coat with a light layer of olive oil. Sprinkle with your favorite mexican seasoning if you like. Score the top crust of each empanada with two small knife cuts to vent.
Bake at 425 for about 25-30 minutes, or until top crust looks lightly browned and filling is bubbly.
Cool on cookie sheet, then serve with sour cream, avacado slices, tomato, etc.