Chili Cheese Empanadas

Cut out circles using a glass or a cookie cutter. We used a 4 ½-inch round cookie cutter but you could also use a mason jar lid or water glass.

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Cook and stir 2-3 minutes or until onion is tender.

Chili cheese empanadas. 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. Fold in half and crimp with fork to seal. Brush dough edges with beaten egg.

Brown beef in batches. 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. Freeze up to 2.

How to make it. Repeat with remaining pie crust. STEP 2 Unroll the pastry sheet roll a little thinner with a rolling pin then use a 10cm circle.

Spoon 1 teaspoon cheese mixture onto center of each pastry round. Place in resealable plastic food storage bags. MAKES 18-20 SMALL EMPANADAS.

Pre-heat oven to 450. Place the circles on a greased cookie sheet. In a Dutch oven heat 2 teaspoons oil over medium heat.

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

Spoon 1 ½ Tbsp. Hatch Green Chile Cheese Empanadas. Mix cheese and chilies.

Heat oven to 400. Using index finger wet rim of shell all around this will help the empanada stay closed during frying 5. How much filling you spoon on each dough round will depend on the size of your cookie cutter so adjust accordingly.

Freeze uncovered for 1 hour or until firm. Unfold one pie crust placing on surface lightly dusted with cornmeal. Place beef in a 12 inch nonstick skillet over high heat cook turning and breaking up the meat until it is crumbled and brown.

Roll to a 13-inch circle. Place 2 or 3 cubes of cheese on bottom half of empanada shell or as many as will fit 4. In a bowl combine the drained sweetcorn chopped chilli spring onion and grated cheese season with salt and pepper.

Roll out the pastry or if already pre-rolled use a pastry cutter to cut out circles in the pastry. Thaw empanada shells according to package directions. Preheat oven to 400 degrees F.

Meanwhile use a rolling pin to flatten each bisuit until it measures about 4 12 inches accross and is 14 inch thick. Deposit 12 scoop of mixture into center of dough. Heat oven to 200C180C fan gas mark 6.

Filling on each round. Place empanadas on wax paper-lined baking sheets. Make the filling by mixing the corn coriander spring onion cheese and chilli with some seasoning.

Open can of dough a unroll on the counter. Cut into sixteen 3-inch rounds rerolling scraps as necessary. Green Chile and Cheese Filling.

Mound some chili and shredded cheese. Using a rolling pin roll the dough until to 14 thick. If using a block of cheese cut into 1-inch cubes.

Filling Combine chili cheddar cheese and hot dogs in large mixing bowl. Add onion and remaining oil to same pan.

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