1/2 large onion
1 4oz can diced green chiles
1 tsp. salt
1/2 tsp. garlic powder
1 tsp. cumin
1 tsp. chili powder
1/4 tsp pepper
shredded cheese
1 egg
pie crust dough (2 pkgs pre-made or homemade)
In a large skillet, cook ground beef and onion until cooked through. Drain fat. Add green chiles, salt, garlic powder, cumin, chili powder, and pepper. Cook for 2 more minutes. Set aside.
Preheat oven to 400*. Prepare a baking sheet with cooking spray or a silicone mat. Roll out pie crust dough. Cut 8 circles with a 6" circle cutter/dough press. Set dough circle on press. Fill each circle with about 1/4 cup filling, then sprinkle with cheese. Press edges with dough press. (Alternatively, seal edges with a fork.) Beat egg and brush on top of each empanada. Set on baking sheet.
Bake 10-15 min, until golden brown. Makes 8 - 6" empanadas.
Recipe and photo adapted from lecremedelacrumb.com
