Take your craving into the kitchen.

White Castle Empanadas

2013 Cookoff Winner

10 White Castle Sliders (chopped)
1 Egg
1 Tablespoon water
1 cup shredded sharp cheddar
1/2 package softened Philly Cream Cheese
1 chopped & seeded jalapeno
1/2 chopped red bell pepper
1 teaspoon ground cumin
1/2 teaspoon course kosher salt
1/2 teaspoon pepper
1/2 Teaspoon chili powder
1 package refrigerated pie crust

1. First use the water and egg to make a egg wash then set aside.
2. Second mix the coarse kosher salt and chili powder and set aside.
3. Roll out your pie crusts and use a 3-4 inch cookie cutter to make your empanada rounds.
4. Put on a lightly greased baking sheet and set aside (start with about a dozen or so, you can always make more if needed).
5. Mix the remaining ingredients well to make the empanada filling. Then place 1-2 tablespoons of filling in the center of each round, folding over and crimping the edges together with a fork to close the empanada.
6. Brush the tops with the egg wash and then dust the tops with the chili powder/kosher salt mixture.
7. Bake @ 400 degrees for 12-15 minutes until tops are golden brown. Serve as they are or with you favorite dipping sauce (I prefer a chimichurri).

Submitted by Coltfan13 of Indianapolis, IN