WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Easy Empanadas

1cup prepared refrigerated barbecue shredded pork
2 Tbsp. taco sauce
1 Tbsp. diced green chilies
1 can (12-count) refrigerated biscuits
1 egg, well beaten
1 cup black bean and corn salsa

Preheat oven to 375°F. Mix pork, taco sauce, and chilies in 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 within 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 to 15 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm with salsa for dipping. Makes 12 empanadas.

WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2009 Wisconsin Energy Cooperative New