Mashed Potato Empanadas
These Mashed Potato Empanadas are a comforting twist on the classic Latin pastry, combining Bob Evans® Single Serve Original Mashed Potatoes with a crispy, golden-brown crust.
Prep Time:
25 min
Cook Time:
30 min
Servings:
10
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Ingredients
- 12 Ounces Bob Evans Single Serve Original Mashed Potatoes
- ¾ Pound ground beef
- 1 Cup pico de gallo
- 3 Green onions diced
- 1 Tablespoon ground cumin
- 1 Cup shredded Cheddar cheese
- 14.1 Ounces refrigerated pie dough
- 1 Large egg lightly beaten
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Bob Evans Single Serve Original Mashed PotatoesInstructions
- Cook beef in a large skillet over medium heat until browned and crumbly; drain, and return to skillet.
- Stir in pico de gallo, green onion, and cumin; cook 5 minutes.
- Remove from heat, and cool slightly.
- Stir mashed potatoes and cheese into beef mixture.
- Cover, and refrigerate at least 2 hours or until mixture is cold.
- Meanwhile, preheat oven to 375°F.
- Unroll pie crusts on a lightly floured surface; roll each into a 14-inch circle.
- Cut 18 rounds from crust using a 4-inch round cutter.
- Spoon beef mixture over one side of each dough round.
- Fold dough over filling, and crimp edges with a fork to seal.
- Place empanadas on 2 lightly greased baking sheets.
- Brush beaten egg over dough; bake 15 to 20 minutes or until browned.
Garnish with chopped fresh cilantro, if on hand.
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