Empanadas

Ingredients

1 lb. lean ground beef

1 small onion, chopped

1 clove minced garlic

1/2 c. bell pepper, chopped

1 pkg. taco seasoning

1 pkg. refrigerated pie crust

1 egg, beaten

Salsa

Shredded lettuce

Shredded cheese

Sour Cream

Chopped Tomatoes

Directions

Brown meat with onion, garlic, red onion, and green pepper. (Drain fat.) Add taco seasoning and 1/2 cup water. Simmer 5 minutes. Unfold one pie crust. Place on nonstick cookie sheet. Place half the meat mixture on one side of pastry crust to within one inch of edge. Dampen edges with a finger dipped in water. Fold crust over filling and press edges together with a fork to seal. Cut slits in top of crust to allow steam to vent. Brush tops with beaten egg. Bake at 400 degrees for 20-30 minutes or golden brown. Cut empanada into four wedges and serve with lettuce, salsa, cheese, tomatoes, and sour cream.

*This was a very fun and good take on the empanada. My husband and I think that it tastes like a tostada kind of. Because there are 2 pie crusts in a box, I baked one with half of the filling and saved the other half and pie crust for another night. Instead of using water to seal the edges, I actually use the egg that is already beaten for the top and use a brush to brush it on.