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Source: Campbell's Recipes
Tagged With: 10 servings (2 empanadas each)
Ham and Cheese Empanadas
Chopped ham, Monterey Jack cheese, cumin and picante sauce combine to make a mouthwatering filling for these golden empanadas, made from refrigerated pie crust dough.
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Serves: 10 servings (2 empanadas each)
Prep Time: 25 minutes
Cook Time: 20 minutes
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1/4 cup Pace® Picante Sauce
1/4 teaspoon ground cumin
1/3 cup chopped cooked ham
1/3 cup shredded Monterey Jack cheese
all-purpose flour
1 package (15 ounces) refrigerated pie crust (2 crusts), at room temperature




Heat the oven to 400°F. Stir the picante sauce, cumin, ham and cheese in a medium bowl.
Sprinkle the work surface with the flour. Unfold 1 pie crust on a the floured surface. Cut the crust into 10 (3-inch) rounds. Top half of each round with 2 teaspoons cheese mixture. Brush the edges of the rounds with water. Fold the crust over the filling. Crimp the edges with a fork to seal. Repeat with the remaining pie crust and cheese mixture, making 20 empanadas in all. Place the empanadas onto 2 baking sheets.
Bake for 20 minutes or until the empanadas are golden brown.
Serving Suggestion: Serve the empanadas with a bowl of additional Pace® Picante Sauce for dipping.





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