Baked Beef and Chicken Empanatas

• 1 lb Ground beef
• 1 envelope Perdu Italian Chicken Slices (fully cooked)
• 2 tsp chili powder
• 2 tsp ground cumin
• 2 envelope sazon (goya)
• 1 can tomato paste
• 1 1/2 can diced tomato with green chilis
• 1 packages monterey jack
• 1 packages mild chedder
• 4 box pillsbury pie crust
• 2 eggs
• 1/8 can refried beans
• 1 medium onion, chopped

1. Pre-heat oven at 425.
2. Roll out dough very thinly (not thin enough it will rip though) on flour.
3. Use bowl to cut out disk.
4. (I got 5 out of each pie crust)
5. In sautee pan, cook finely chopped onions in light olive oil.
6. After onions are soft and golden add 1 teaspoon of cumin and 1 teaspoon of chili powder.
7. Add salt and pepper and one packet of sazon, and 1 can of diced tomatoes.
8. Add ground beef and cook until done, add half of can tomato paste let sit and cool.
9. In mixing bowl add remaining seasoning, shredded chicken, half a can of drained diced tomatoes, salt and pepper and remaining tomato paste
10. Wisk egg in bowl and set next to work station with a brush
11. Add 2 tablespoons of ground beef mixture to disk and add two tablespoons of Monterey jack.
12. Add 2 tablespoons of chicken mixture and two tablespoons of mild cheddar.
13. Use brush and lightly coat outside edge of full disk, fold in half.
14. Take a fork and press around fold to hold crust together, then brush with egg wash on top only
15. Line on cookie sheet (close together is okay, not much space is needed), pop in over until golden brown.
16. (Roughly 15-20 minutes depending on your oven.)

ground beef, chicken, chili powder, ground cumin, sazon, tomato paste, tomato, monterey jack, mild chedder, crust, eggs, beans, onion

Taken from cookpad.com/us/recipes/343296-baked-beef-and-chicken-empanatas (may not work)