Chile-Cheese Empanaditas

• 4 ounces monterey jack pepper cheese, shredded
• 13 cup canned chopped green chili
• 1 pastry for double-crust pie, prepared
• 1 egg, beaten
• 1 cup salsa or 1 cup pico de gallo
• additional salsa (optional)
• sour cream (optional)

1. Mix together cheese with chilies and set aside.
2. Roll out pie crust dough.
3. With a 3 1/4-inch round cookie cutter, cut pie crust into 16 rounds.
4. Spoon chile-cheese mixture onto one side only of each pastry circle.
5. Brush the edges of the pastry with beaten egg.
6. Fold pastry in half, forming a half-moon shape, pressing edges with a fork to seal.
7. Place empanaditas on an ungreased cookie sheet and brush tops with beaten egg.
8. Cut a small slit in the top of each with a sharp knife.
9. Bake at 400F for 12-16 minutes or until golden brown.
10. Serve with salsa and sour cream, if desired.

pepper cheese, green chili, pastry, egg, salsa, additional salsa, sour cream

Taken from www.food.com/recipe/chile-cheese-empanaditas-77873 (may not work)