Chili Cheese Empanadas

How to make it. Repeat with remaining pie crust.

Pillsbury Pie Dough Chili Cheese Dog Empanadas Chili Cheese Chili Cheese Dogs Cheese Dog

Cut out circles using a glass or a cookie cutter.

Chili cheese empanadas. Filling Combine chili cheddar cheese and hot dogs in large mixing bowl. Spoon 1 teaspoon cheese mixture in center of each dough round. Fold round in half sealing edges with the tines of a fork.

Mound some chili and shredded cheese. Using index finger wet rim of shell all around this will help the empanada stay closed during frying 5. Brush dough edges with beaten egg.

Using a rolling pin roll the dough until to 14 thick. Place 2 or 3 cubes of cheese on bottom half of empanada shell or as many as will fit 4. Unfold one pie crust placing on surface lightly dusted with cornmeal.

Cook and stir 2-3 minutes or until onion is tender. Heat oven to 200C180C fan gas mark 6. Place the circles on a greased cookie sheet.

MAKES 18-20 SMALL EMPANADAS. Freeze up to 2. Pre-heat oven to 450.

Open can of dough a unroll on the counter. Hatch Green Chile Cheese Empanadas. Green Chile and Cheese Filling.

STEP 2 Unroll the pastry sheet roll a little thinner with a rolling pin then use a 10cm circle. Mix cheese and chilies. Cut into sixteen 3-inch rounds rerolling scraps as necessary.

Spoon 1 teaspoon cheese mixture onto center of each pastry round. Deposit 12 scoop of mixture into center of dough. In a bowl combine the drained sweetcorn chopped chilli spring onion and grated cheese season with salt and pepper.

Add onion and remaining oil to same pan. Meanwhile use a rolling pin to flatten each bisuit until it measures about 4 12 inches accross and is 14 inch thick. Fold in half and crimp with fork to seal.

Filling on each round. Heat oven to 400. 10 Hatch or Anaheim chiles 2 tablespoons olive oil 23 onion chopped 2 cloves garlic chopped 1 tablespoon flour 1 to 2 jalapeño peppers roasted and peeled chopped optional for extra spice 13 cup milk 1 cup shredded muenster cheese.

We used a 4 ½-inch round cookie cutter but you could also use a mason jar lid or water glass. Freeze uncovered for 1 hour or until firm. Brown beef in batches.

Thaw empanada shells according to package directions. Place beef in a 12 inch nonstick skillet over high heat cook turning and breaking up the meat until it is crumbled and brown. Place in resealable plastic food storage bags.

Preheat oven to 400 degrees F. If cheese wasnt enough of a selling point for you one of the other great things about empanadas in Chile is that theyre pretty cheap. Roll to a 13-inch circle.

Place empanadas on wax paper-lined baking sheets. Make the filling by mixing the corn coriander spring onion cheese and chilli with some seasoning. Roll out the pastry or if already pre-rolled use a pastry cutter to cut out circles in the pastry.

In a Dutch oven heat 2 teaspoons oil over medium heat. How much filling you spoon on each dough round will depend on the size of your cookie cutter so adjust accordingly. Spoon 1 ½ Tbsp.

If using a block of cheese cut into 1-inch cubes. We found prices for a single empanada ranged from 600 pesos about 078 for day old baked pino to 2200 pesos about 275 for octopus and cheese.

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