Simple Beef Empanadas

This is a tried and true recipe in our house. Kevin, Ben and I always enjoy these. Will, however, tried them for the first time tonight and threw it on the floor. They were obviously not to his liking!

Source: Pillsbury Spring Celebrations (one of those little cookbooks that you find near the checkout).

Ingredients:

1 lb lean ground beef

1 medium onion, chopped (about 1/2 cup)

1/2 teaspoon chili powder

1/4 teaspoon salt

1 can (14 1/2 oz) diced tomatoes with mild green chiles, well drained

1 box (15 oz) Pillsbury refrigerated pie crusts, softened as directed on the box

1/2 cup shredded cheddar cheese

1 egg, beaten

1. Heat oven to 400 degrees. In 12 inch skillet, cook ground beef and onion over medium heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in chili powder, salt and tomatoes. Remove from heat.

2. Remove both pie crusts from pouches; unroll crusts on ungreased large cookie sheet. Spoon about 2 cups of the beef mixture onto half of each crust, spreading to within 1/2 inch of edge. Top each with 1/4 cup cheese.

3. Brush edge of each crust with beaten egg. Fold untopped half of each crust over filling; press edge with fork to seal. Cut slits in several places in top of each; brush with beaten egg.

4. Bake 20 to 25 minutes or until golden brown. Cut into wedges to serve.

I will confess that I always forget to brush the tops with the beaten egg. I don't think it affects the taste, mine just don't have a shiny top! I also use a little more cheese than the recipes suggests.