Next Day Empanadas

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
20 empanadas
Level:
Easy

Ingredients
  • 1/2 cup leftover mashed potatoes
  • 1/2 cup leftover green bean casserole
  • 1 teaspoon Mexican seasoning
  • 1/2 cup shredded Mexican cheese
  • 1 (15-ounce) box refrigerated pie crust (recommended: Pillsbury)
  • 1 egg
Directions
  • Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper, set aside.

  • In a medium bowl combine mashed potatoes and green bean casserole. Stir in Mexican seasoning and 1/4 cup of the cheese and set aside.

  • Unroll pie dough, 1 at a time. Use a 3-inch round cutter, dusted with flour and cut out as many rounds as possible (about 10 to 12) of the pie dough. Repeat with second pie dough.

  • Beat the egg lightly in a small bowl, set aside.

  • To assemble empanadas, fill the center of each round with 1/2 tablespoon of the mashed potatoes and green bean casserole mixture. Brush half of the perimeter of each dough round with the egg wash. Fold over 1 side of the round to make a half circle. Crimp the edges of each empanada with tines of a fork.

  • Place empanadas on prepared baking sheets. Brush each top lightly with egg wash and sprinkle each with a little of the remaining cheese.

  • Bake in preheated oven for 18 to 20 minutes or until golden brown.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Top Thanksgiving Leftovers