Recipe: Empanadas

EMPANADAS
Serves 6-8-inch

1 pound ground beef
1 small onion, chopped
1 to 2 cloves garlic, minced
1/2 cup bell pepper, chopped (optional)
3 to 5 Roma tomatoes, chopped
1 package (1.25 oz.) taco seasoning
1 package refrigerated pie crust
1 egg, beaten
shredded lettuce
sour cream
salsa

Brown the meat with onion, garlic, and green pepper. Drain off excess fat.

Add half the chopped tomatoes, taco seasoning, and 1/2-cup water. Simmer 5 minutes.

Unfold one piecrust and place on non-stick cookie sheet.

Place half the meat mixture on one side of pastry crust - to within 1 inch of edge. Dampen edges with a finger dipped in water.

Fold crust over filling and press edges together with a fork to seal. Cut slits in top of crust to allow steam to vent. Repeat with remaining pastry crust and filling.

Brush tops with beaten egg.

Bake at 400 degrees F for 20-30 minutes or golden brown.

Cut each empanada into 4 wedges and serve with shredded lettuce, dollop of sour cream, salsa and remaining chopped tomatoes.