Yield: 2 dozen
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- 2 packages (14 oz ea) refrigerator pie crust
- 3/4 pound sausage
- 1 can (15 oz) Texas style seasoned pinto beans
- 1 cup shredded cheese
- 1 egg, beaten
Instructions:Preheat oven to 425 degrees. Place pie crust on counter to warm according to package directions.
Scramble fry sausage, drain excess fat; add beans and mash with a fork, mix well; cool completely.
Roll pie crust out on lightly floured cutting board. Using a 4-inch round cookie cutter, cut half a circle, adjust cutter and cut opposite side of circle to create a football shape; continue cutting football shapes. Place 1-tablespoon cooled filling in center of one cut-out, add 1 tablespoon shredded cheese ; dampen outer edge with water, place second shape on top, press edges down with a fork to seal. Cut 3-4 vents in top of empanada to represent football laces. Bake for 12-15 minutes or until golden brown. Serve warm.