Stay at home Thursday

As you have noticed I am not a big fan of any thing fried. I found this recipe for Empanadas and I just assumed that they were fried. They were very easy to make, I only had two pie crusts left so we made eight Empanadas. You want to be sure and let the pie crust thaw before you try and attempt this recipe. I added a few items. Next time I will make them from scratch now I have the hang of it.



Black Bean and Beef Empanadas

1 box refrigerated pie crusts, softened as directed on box
1/2 lean ground beef
1 can black beans
1 cup shredded Cheddar cheese
1 cup Thick and Chunky Salsa
1 cup guacamole
1 bunch green onions

Heat oven to 425 F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray. Unroll crusts. Cut each crust into 4 wedges. In half and in half again.
In nonstick skillet, cook beef over medium high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in black beans. Spoon about 2 tablespoons mixture over half of each crust wedge to within 1/4 inch of edges. Top each with 1 tablespoon cheese. Brush edges of crust with water. Fold untopped dough over filling, forming triangle; press edges to seal. Place on cookie sheet.
Bake 12 to 17 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 10 minutes. Serve with guacamole and salsa.