Next Day Empanadas
- Level: Easy
- Yield: 20 empanadas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 117
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 2
- Cholesterol
- 11
- Sodium
- 130
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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.