Chopped ham, Monterey Jack cheese, cumin and picante sauce combine to make a mouthwatering filling for these golden empanadas, made from refrigerated pie crust dough.
cost per recipe: $5.19
The price is determined by the national average.
cup Pace® Picante Sauce
cup chopped cooked ham
cup shredded Monterey Jack cheese
tablespoons all-purpose flour
package (15 ounces) refrigerated pie crust (2 crusts), at room temperature
Heat the oven to 400°F. Stir the picante sauce, cumin, ham and cheese in a medium bowl.
Sprinkle the work surface with the flour. Unfold 1 pie crust on the work surface. Cut the crust into 10 (3-inch) rounds. Top half of each round with 2 teaspoons cheese mixture. Brush the edges of the rounds with water. Fold the crust over the filling. Crimp the edges with a fork to seal. Repeat with the remaining pie crust and cheese mixture, making 20 empanadas in all. Place the empanadas onto 2 baking sheets.
Bake for 20 minutes or until the empanadas are golden brown.