“Mildly spicy cheese filled tarts, great for appetizers at parties or snacking. Have some at your next get together to watch the basketball or football game!”
READY IN:
34mins
YIELD:
16 empanadita appetizers
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together cheese with chilies and set aside.
  2. Roll out pie crust dough.
  3. With a 3 1/4-inch round cookie cutter, cut pie crust into 16 rounds.
  4. Spoon chile-cheese mixture onto one side only of each pastry circle.
  5. Brush the edges of the pastry with beaten egg.
  6. Fold pastry in half, forming a half-moon shape, pressing edges with a fork to seal.
  7. Place empanaditas on an ungreased cookie sheet and brush tops with beaten egg.
  8. Cut a small slit in the top of each with a sharp knife.
  9. Bake at 400F for 12-16 minutes or until golden brown.
  10. Serve with salsa and sour cream, if desired.

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