Ems Empanadas

• 2 whole Pie Crusts (I Like PW's Recipe)
• 1 whole Beaten Egg (for Egg Wash)
• 1 pound Hamburger (browned)
• 8 ounces, weight Cream Cheese
• 8 ounces, weight (up To 10 Oz.) Velveeta Cheese
• 12 ounces, weight Salsa

1. (Please note: these proportions are really to taste.
2. Maybe you want yours cheesier or more salsa-y or with more meat.
3. Feel free to mix it up.)
4. Mix hamburger, cheeses, and salsa in a bowl and microwave until creamy and smooth.
5. Adjust proportions according to taste.
6. Cut each rolled out pie crust into fourths.
7. Spoon a generous spoonful of filling onto a fourth.
8. (I must warn you: you will be sorely tempted to put in more filling than the crust can handle.
9. I know, because I do this every single time.
10. Nothing horrible will happen, it will just ooze out and not fit perfectly when you try to fold up the crust.
11. And your empanada wont be as pretty.
12. I have resigned myself to this fact.
13. I just want more filling.)
14. Fold the pie crust over and pinch edges to seal.
15. Brush with beaten egg.
16. Bake at 350 degrees for 15-20 minutes, or until golden brown.
17. Serve plain, or with extra filling on the top, or with salsa and sour cream, or whatever makes your skirt fly up.
18. : )

pie crusts, egg, hamburger, weight cream cheese, weight, weight salsa

Taken from tastykitchen.com/recipes/main-courses/eme28099s-empanadas/ (may not work)