Beef and Green Chile Empanadas

2 tbsp. canola oil
1 lb. ground beef
1 medium onion, diced
4 cloves garlic, minced
1 1/2 tsp. cumin
1/4 tsp. chili powder
1 tsp. Mexican Oregano
1/2 tsp. crushed red pepper
1/2 cup Santa Fe Ole Hatch Green Chile
8 oz. can tomato sauce
1 jalapeno, diced
1/2 cup sharp cheddar cheese, shredded
2 boxes refrigerated pie crust
1 egg

Preheat oven to 425 degrees F
Heat canola oil in a large skillet over medium heat.
Add ground beef, onion and garlic and cook, crumbling the meat as you go, until ground beef is cooked through and lo longer pink
Drain excess oil and return to pan. Sprinkle in the spices and stir to combine.
Stir in green chile, tomato sauce, and jalapenos. Simmer 15 minutes
Taste and adjust seasoning if needed.
Unroll pie crust on a lightly floured surface. Using a 4-inch bowl, turn upside down and press down to cut the dough into a circle
You should get 4 circles per pie crust
Add a little water to the edges of the dough. Add about a tablespoon of cheese and 1/4 cup of the meat mixture
Fold dough over, and, using a fork, close the edges by pressing to seal and place on a baking sheet
In a small bowl, whisk egg and 1 tablespoon of water
Using a brush, paint the egg wash over the top of each empanada
Bake 15 minutes or until golden brown. Carefully remove from oven and enjoy.

Click here for Santa Fe Ole Hatch Green Chile