My friend Kylee gave me this awesome recipe for Mexican Empanadas. They are vegetarian, inexpensive to make, and quite tasty. I thought some of you would like to try it. Here it is...
2 tablespoons olive oil
1 package refrigerated pizza dough (about 1 pound)
Flour for the work surface
1 16-ounce can refried beans
1-pint container fresh salsa
1 8-ounce package shredded Cheddar (we didn't actually use this much)
Sour cream (optional)
Heat oven to 400° F. Spread 1 teaspoon of the oil on a baking sheet. Divide the dough into 6 equal portions. Roll each into an 8-inch round on a lightly floured surface. On half of each round, spread some of the beans, then top with 1 1/2 tablespoons of the salsa and 2 tablespoons of the cheese. Fold over the other half of each round, covering the filling, and press the curved edge with your thumb to seal. Lightly brush the tops of the empanadas with the remaining oil, then transfer to the baking sheet. Bake for 12 to 15 minutes or until golden. Serve with a dollop of so ur cream, if desired. Yield: Makes 6 servings
Recipe notes: Sean made these, and added frozen corn he had roasted in the oven until it was kind of brown. Just put it on a baking sheet or dish sprayed with Pam, and roast at 400 degrees until it is lightly brownish and smelling toasty. We also served them with guacamole, a non necessary but certainly delicious addition.
If you try them, let me know what you think! We loved them.