Easy-as-Pie Empanada

• 1 lb. new potatoes
• 1 cup KRAFT Shredded Cheddar Cheese
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 OSCAR MAYER Wieners, chopped
• 2 green onions, chopped
• 1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
• 1 egg, beaten

1. Heat oven to 425 degrees F.
2. Cook potatoes in boiling water in large saucepan 15 min.
3. or until tender; drain.
4. Mash potatoes.
5. Stir in cheese, sour cream, wieners and onions.
6. Place 1 crust on baking sheet; top with potato mixture, spreading to within 1 inch of edge.
7. Cover with remaining crust; seal edge with fork.
8. Brush with egg.
9. Bake 30 min.
10. or until golden brown.
11. Cool 5 min.
12. before cutting into wedges to serve.

new potatoes, cheddar cheese, s, wieners, green onions, ready, egg

Taken from www.kraftrecipes.com/recipes/easy-as-pie-empanada-112916.aspx (may not work)