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Vegetable and Cheese Empanadas

average rating

rate/review

prep time

20 min

total time

35 min

makes

photo by:

kraft

recipe by: kraft

what you need

1 onion, finely chopped

2 Tbsp. Kraft Zesty Italian Dressing

1 large carrot, finely chopped

2 cups fresh spinach, finely chopped

1 pkg. (200g) Kraft Tex Mex Shredded Cheese

1 pkg. (540g) pie crust mix

1 egg

make it

COOK onions in dressing in large frypan on medium-high heat until tender. Add carrots; cook 5 min. more, stirring occasionally. Remove from heat, stir in spinach then cool. Stir in cheese.

PREPARE pie crust mix according to package directions. Roll into 1/16-inch thickness. Cut into 4-inch circles. Spoon 1 Tbsp. spinach mixture onto centre of each dough circle.

BEAT egg; brush onto outer edges of each circle. Fold dough in half to cover filling; press edges together to seal completely. Make a small cut in top of each empanada. Place on baking sheet; brush with any remaining egg.

BAKE at 375°F for 15 min. or until golden brown.