Next Day Empanadas

Directions

1. 1
   Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper, set aside.
2. 2
   In a medium bowl combine mashed potatoes and green bean casserole.
3. 3
   Stir in Mexican seasoning and 1/4 cup of the cheese and set aside.
4. 4
   Unroll pie dough, 1 at a time.
5. 5
   Use a 3-inch round cutter, dusted with flour and cut out as many rounds as possible (about 10 to 12) of the pie dough.
6. 6
   Repeat with second pie dough.
7. 7
   Beat the egg lightly in a small bowl, set aside.
8. 8
   To assemble empanadas, fill the center of each round with 1/2 tablespoon of the mashed potatoes and green bean casserole mixture.
9. 9
   Brush half of the perimeter of each dough round with the egg wash.
10. 10
    Fold over 1 side of the round to make a half circle.
11. 11
    Crimp the edges of each empanada with tines of a fork.
12. 12
    Place empanadas on prepared baking sheets.
13. 13
    Brush each top lightly with egg wash and sprinkle each with a little of the remaining cheese.
14. 14
    Bake in preheated oven for 18 to 20 minutes or until golden brown.