Easy Empanadas

Prep Time: 10 minutes

Start to Finish: 25 minutes

Makes: 12 empanadas

1 cup prepared refrigerated barbecue shredded pork

2 tablespoons Ortega Taco Sauce, any variety

1 tablespoon Ortega Fire-Roasted Diced Green Chilies

1 can (12-count) refrigerated biscuits

1 egg, well beaten

1 cup Ortega Black Bean and Corn Salsa

Preheat oven to 3758F. Mix pork, taco sauce and chilies in small bowl.

Separate biscuits into 12 pieces. Flatten each biscuit into 6-inch round, using rolling pin. Divide filling evenly among biscuits, spreading over half of each round to within 1/4 inch of edge. Fold dough over filling; press edges with fork to seal well. Place on ungreased cookie sheet. Brush tops with beaten egg.

Bake 12 to 15 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm with salsa for dipping.

All materials courtesy of: Ortega. For more delicious Mexican recipes to enjoy on Cinco de Mayo – or any day – visit www.ortega.com.