easy beef empanadas

How To Make easy beef empanadas

• 
  1

  Preheat oven to 425.
• 2

  Warm pie crusts on counter for at least 5 minutes.
• 3

  Following package directions, microwave Beef Roast 4 minutes.
• 4

  Unroll first pie crust on a lightly greased cookie sheet, stretching slightly larger than original size.
• 5

  Cut Monterey Jack cheese into about 16 small slices.
• 6

  Imagining the bottom crust is separated into 4 equal sections, arrange about 4 pieces of cheese in each section.
• 7

  Remove Beef Roast from microwave, and roughly shred the beef with a fork.
• 8

  Mound 1/4 of the beef on top of each section of Monterey Jack Cheese on the bottom crust.
• 9

  Spoon about 2-3 Tbsp of Stokes Chili on top of the beef roast.
• 10

  Cut the Sharp Cheddar into about 16 slices and add about 4 pieces to the top of the beef/chili mounds.
• 11

  Unroll second crust and stretch slightly, then gently lay directly on top of the mounds.
• 12

  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)
• 13

  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.
• 14

  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.
• 15

  Bake at 425 for about 25-30 minutes, or until top crust looks lightly browned and filling is bubbly.
• 16

  Cool on cookie sheet, then serve with sour cream, avacado slices, tomato, etc.
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