Ingredients:
½ lb ground beef, turkey or chicken
1/3 onion, finely chopped
Handful of fresh cilantro, chopped
2 cloves garlic, minced
½ small can of Herdez salsa verde
½ lb ground beef, turkey or chicken
1/3 onion, finely chopped
Handful of fresh cilantro, chopped
2 cloves garlic, minced
½ small can of Herdez salsa verde
1 tsp of cumin powder
1/2 tsp of salt
Package of Pillsbury ready pie crust
Olive oil
Egg & Water for egg wash
Directions:
Drizzle olive oil in skillet and heat; sauté onions and garlic until translucent.
Add ground meat to pan and cook through. Add cumin, salt, cilantro and salsa. Allow to cool.
Unroll the pie crust, cut into circles with cookie cutter or large mouth glass. I was able to get 6 circles out of each of the crusts. Could have gotten more had I reassembled the pieces and rolled it out again.
Place filling onto each pie crust circle. Fold circle I half and crimp edges with a fork.
Brush egg and water wash on top of each empanada. Bake on cookie sheet at 350 until golden brown. Approximately 20 – 25 minutes.
Serve with a side of the Herdez Salsa Verde for dipping, or a spoonful on top.
