BEAN CORN EMPANADAS
MAKES 5 SERVINGS.
Flour
2 rolled pie crusts
Filling
1 egg
Salsa or hot sauce
Heat oven to 400 degrees. Line a baking sheet with parchment. Roll pie crust to a 14" circle. Using a 5" round cutter, cut out 5 circles. Repeat with remaining pie crust. Divide filling among circles, brush edges of rounds with water. Fold dough over filling, crimp to seal. Transfer to baking sheet. In a bowl, beat egg with 1 tbs water. Brush empanadas with egg mixture, bake until golden brown 23 min. Cool 5 min. SERVE with salsa or hot sauce if desired & ENJOY...BEAN CORN FILLING---In a skillet, saute 1 chopped onion and 1 poblano pepper, cut into pieces, in 2 tbs oil until tender and onion is beginning to brown. Add 2 cloves garlic, chopped, cook 1 min. Remove from heat, stir in 1 cup black beans, 1/2 cup frozen corn and 2 tbs lime juice, let cool 5 min. Stir in 4 oz Monterey Jack cheese, grated, and 3 tbs sour cream. USE AS FILLING FOR EMPANADAS...
