Beef Empanadas
Modified from Robin Miller
2 (9 inch) refrigerated pie crusts
2 cups cooked shredded beef (I use leftover French Dip meat)
1 cup shredded Mexican cheese
1/4 cup green pepper, diced
1/4 cup onions, diced
1 clove garlic, minced
Vegetable Oil
Queso, optional (for dipping)
Preheat oven to 425. Sauté garlic, onions and green pepper in oil. Unroll pie crust. On each quadrant, put 1/2 cup of beef, 1/4 cup of cheese and about 2 tbsp of the onion mixture. Top with second pie crust. Cut into four equal sections. Pinch the edges with a fork to seal. Slit a hole in top.
Put on a baking sheet and cook for 8-10 minutes or until golden brown. Serve with queso, if desired.