Best Crescent Moon Empanadas Recipes
CRESCENT MOON EMPANADAS
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.
Provided by Betty Crocker Kitchens
Categories Snack
Time 1h10m
Yield 34
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 70, Carbohydrate 5 g, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 135 mg
CRESCENT MOON EMPANADAS
For on-the-go snacks or hand-held appetizers, these classic Spanish empanadas are easy to make, using familiar ingredients like Green Giant corn, Progresso beans and Old El Paso chiles.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- 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.
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