Empanadas

These were so easy to make AND you can either bake them or fry them.  These aren't traditional, more like a "white girl's" version...

RECIPE

2 pie crusts
1 pound ground beef (chicken, steak or pork would also be good)
3 potatoes, peeled and cubed
3/4 cup cheese (I used cheddar, mozzarella and parmesan)
SMSS
Tony C's
Cumin
Garlic Powder
Onion Salt
oil

Roll out your pie crusts - don't get it too thin to where it will break.  Using a round cookie cutter (or the open end of a glass), cut your crusts into as many rounds as possible.  Place on a cookie sheet, layered with wax paper to prevent sticking and refrigerate.

Meanwhile, cook your potatoes in 2 tablespoons of oil, add your spices as they cook.  

Drain potatoes, place in a separate dish.  Cook off your ground beef, return potatoes to pan.  Add cheese and mix well!!

Remove your rounds from the refrigerator.  Place one tablespoon of your meet and potato mix in the center of the dough, fold over and pinch sides together.  Using a fork, press gently on the edges of the empanada to make sure it is sealed!  In a pan (or deep fryer, or you can bake them in the oven at 350 for 20 minutes), heat 2 tablespoons oil.  Place your empanadas in hot oil, cooking about 2-3 minutes per side.  

I topped mine with hot sauce, sour cream and jalapeno sauce.