Contributed by: Mama Tommie
Cold, left over pot roast and potatoes:
at least 2 cups or more (see Granny's Pot Roast recipe)
1 1/2 cups Colby Jack Cheese shredded
One 4 ounce can diced green chiles
One 4 ounce can jar diced pimentos
Two refrigerated pie crusts (generic works great!)
In food processor, chop roast, potatoes, & any left over onion & celery pieces left from the roast. Put in large bowl and add cheese, chiles, and pimentos. Mix well.
On pizza stone stack pie crusts and cut in to quarters with pizza cutter. Should now have 8 triangles to work with. Stuff each triangle with mixture. Fold over and pinch ends together. Arrange on pizza stone and crimp each end with a fork to ensure they don't pop open during baking (not to mention they look pretty). Cut three slits in the top of each empanada to release steam while baking.
Bake at 425 for 20 minutes.
Enjoy!
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Tip: Not to worry if you have mixture left over. It freezes and thaws beautifully. Just add to pie crusts and enjoy!
*This recipe works with chicken too. Use left over chicken and roasted potatoes with the above ingredients.
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