I love this recipe because it is easy peasy to make! These delicious hand-held bites are great for using up Taco Tuesday leftovers, and they're perfect for packing in a lunchbox.
Technique tip: Buy the empanada dough from the freezer section, but if you can't find that you can use refrigerated pie crust and cut the circles out with the lid of a wide jar.
Preheat the oven to 350°F. Place a silicone baking mat on a large baking sheet and coat with nonstick cooking spray.2.
Place an empanada dough disc on your work surface. Take 2 tablespoon of the leftover taco meat and place in the middle of each disc. Top with 1 tablespoon cheddar cheese.3.
Using a pastry brush, brush the egg wash on the outer edges of the disc. Fold the disc over and gently press the edges to create a seal. Use a fork and press around the edges to seal. Transfer to the prepared baking sheet and brush the egg wash over the tops of the empanadas.4.
Bake for 26-30 minutes, until golden.