make-ahead southwestern chili cheese empanadas

How To Make make-ahead southwestern chili cheese empanadas

• 1

  Combine cheese and chilies in a small bowl.
• 2

  Unfold 1 pastry crust on floured surface. Roll into 13-inch circle. Cut dough into 16 rounds using a 3-inch pastry cutter, re-rolling scraps as necessary. Repeat with remaining crusts to make 32 circles.
• 3

  Spoon 1 teaspoon cheese mixture in center of each dough round. Fold round in half, sealing edges with the tines of a fork.
• 4

  Place empanadas on wax paper-lined baking sheets; freeze, uncovered, for 1 hour or until firm. Place in resealable plastic food storage bags. Freeze up to 2 months, if desired.
• 5

  To complete recipe, preheat oven to 400 degrees. Place frozen empanadas on ungreased baking sheet. Beat egg and 1 tablespoon water in a small bowl. Brush on empanadas. Sprinkle with chili powder.
• 6

  Bake 12-17 minutes or until golden brown. Remove from baking sheet to a wire rack to cool ... or better yet, serve them immediately with sour cream and salsa.
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