Taco Empanadas with Pie Crust

Preheat oven to 400°F.

In a large skillet brown ground beef, red onion and Taco Seasoning Spice Blend over medium heat, breaking up to crumble.

Add the refried beans and stir in cheese. Set aside to cool slightly. Meat mixture will thicken.

On a lightly floured surface, roll out a pie crust to about 1/4 inch thickness. Using a 4 inch round circular mold, cut 6 circles, re-rolling dough if needed. Repeat with other pie crusts for 24 circles.

Top each dough circle with about 2 tablespoons of the filling. Fold in half and press edges with a fork to seal.

Place on a lined baking sheet.

Brush the tops and sides with beaten egg then pierce the top of each with a fork.

Bake for about 15 minutes or until golden brown.

Equipment Needed

Spice Level: