NEXT DAY EMPANADAS
Steps:
- Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper, set aside.
- In a medium bowl combine mashed potatoes and green bean casserole. Stir in Mexican seasoning and 1/4 cup of the cheese and set aside.
- Unroll pie dough, 1 at a time. Use a 3-inch round cutter, dusted with flour and cut out as many rounds as possible (about 10 to 12) of the pie dough. Repeat with second pie dough.
- Beat the egg lightly in a small bowl, set aside.
- To assemble empanadas, fill the center of each round with 1/2 tablespoon of the mashed potatoes and green bean casserole mixture. Brush half of the perimeter of each dough round with the egg wash. Fold over 1 side of the round to make a half circle. Crimp the edges of each empanada with tines of a fork.
- Place empanadas on prepared baking sheets. Brush each top lightly with egg wash and sprinkle each with a little of the remaining cheese.
- Bake in preheated oven for 18 to 20 minutes or until golden brown.
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