CRESCENT MOON EMPANADAS

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Crescent Moon Empanadas image

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

1/2 lb ground beef round
2 teaspoons Old El Paso™ taco seasoning mix (from 1.25-oz package)
1/4 cup water
1 cup shredded Mexican cheese blend (4 oz)
1/4 cup Green Giant™ Steamers™ Niblets® frozen corn (from 12-oz bag) thawed
1/4 cup Progresso™ black beans (from 15-oz can), drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1 box refrigerated pie crusts, softened as directed on box
1 egg, slightly beaten
3/4 cup sour cream
3/4 cup Old El Paso™ Thick 'n Chunky salsa

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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