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: 220.8 Calories; 130.9 Calories from fat; g 14.5 Total Fat (6.5 g Saturated Fat; 0.9 g Trans Fat; 0.1 g Polyunsaturated Fat; 0.9 g Monounsaturated Fat;) 33 mg Cholesterol; 355.4 mg Sodium; 16.7 g Total Carbohydrate; 0 g Dietary Fiber; 7.4 g Protein; 0.4 mg Iron; 11.6 mg Potassium; 0.9 mg Niacin; 0 mg Vitamin B6; 0.1 mcg Vitamin B12; 0.3 mg Zinc; 3.2 mcg Selenium; 1.6 mg Choline.
This recipe is a good source of Protein.