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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A Robin Miller recipe. Great use for leftover pot roast. Ingredients:
2 cups shedded roast beef |
1 cup salsa |
1/2 cup roasted red pepper, drained and chopped |
1/2 cup monterey jack cheese, shredded |
1/2 cup cheddar cheese, shredded |
1 teaspoon cumin |
18 inches refrigerated pie crusts |
Directions:
1. Preheat oven to 425°F Coat a large baking sheet with cooking spray.
2. In a large bowl, combine the roast beef, cheeses, salsa, peppers, and cumin. Mix well.
3. Roll each pie crust into a 12 inch circle. Divide beef into four equal portions on top of one crust, placing a mound onto each of four quadrants. Top with second crust and use a pizza slicer to cut into four equal wedges. Pinch the edges together to seal and place on the prepared baking sheet. Use a fork to crimp the edges of the pastry. Make a couple small slits in the top of each pastry.
4. Bake for 15 minutes, until the crust is golden brown. Serve empanadas with sour cream and shredded lettuce if desired.
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