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.