Charlene's Recipe

Easy Empandas

Category: Mexican Foods

Complete in 25 minutes
Serves 12

1 cup prepared refrigerated barbecued shredded pork
2 Tbsp. taco sauce
1 Tbsp fire roasted diced green chiles
1 can (12 count)refrigerated biscuits
1 egg, well beaten
1 cup ORTEGA black bean and corn salsa

Preheat oven to 375 F. Mix pork, taco sauce and chiles in a small bowl. Separate biscuits into 12 pieces. Flatten each biscuit into 6 inch round, using rolling pin. Divide filling evenly among biscuits, spreading over half of each round to 1/4 inch of edge. Fold dough over filling; press edges with fork to seal well. Place on ungreased cookie sheet. Brush tops with beaten egg.
Bake 12-15 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm with salsa for dipping.