Makes 12 Empanadas
Heat oven to 400°F. Line cookie sheet with parchment paper.
Working with 1 dough round at a time, top each with approximately 1 heaping Tbsp. barbacoa and 1 heaping Tbsp. shredded cheese. Moisten edges of dough with water, if needed; fold dough over and press with fingers to seal. Crimp edges using a fork or your fingertips. Place on cookie sheet. Repeat with remaining dough rounds, barbacoa, and cheese. Brush tops with egg. Bake about 15-20 minutes or until golden brown.
Serve with salsa, guacamole, sour cream and pico de gallo.
Nutrition information per serving: 230 Calories; 135 Calories from fat; 15.0 g Total Fat (6.5 g Saturated Fat; 3.2 g Monounsaturated Fat); 43.6 mg Cholesterol; 253.9 mg Sodium; 14.5 g Total Carbohydrate; 0.04 g Dietary Fiber; 10.8 g Protein; 1.3 mg Iron; 72.8 mg Potassium; 0.02 mg Thiamin; 0.1 mg Riboflavin; 2.7 mg Niacin (NE); 0.1 mg Vitamin B6; 0.6 mcg Vitamin B12; 2.0 mg Zinc; 10.0 mcg Selenium; 29.1 mg Choline.
This recipe is a an excellent source of Protein, and Vitamin B12. It is a good source of Niacin, Zinc, and Selenium.