Football Shaped Empanadas

Step 1 Heat the vegetable oil in a large skillet over medium high heat. Brown the ground beef, then add onion and garlic to pan. Step 2 When the onion is translucent, add the taco seasoning and green chiles. Step 3 Stir in green enchilada sauce and cook 5 minutes to thicken sauce. Step 4 Cool the filling to room temperature. Step 5 Add the shredded cheese to the filling. Step 6 Preheat the oven to 375° F. Step 7 For football-shaped pies: Unroll one of the pie crusts. Step 8 Using a 3 1/2 inch football cookie cutter (you can also use a pliable round cutter and bend it into the shape of a football), cut out 7 footballs from the crust. Repeat with the second crust. Reroll the dough scraps together and cut out 4 more footballs. Repeat with the second box of pie crust. Step 9 Place about 2 tablespoons of the filling in the center of a football, then spread it out slightly to create an even layer of dough with a 1/4 inch border around all sides. Brush the egg wash around the outer edge of the football, then place a second dough football over top and press the edges down to seal them together. Repeat with the remaining pieces of dough. Step 10 Crimp the edges with a fork, then brush the tops with egg wash. Step 11 Bake for 23-25 minutes until golden brown and delicious. Step 12 For round pies: Unroll one of the pie crusts. Step 13 Place tablespoons of the filling: 7 around the outer edges of the circle and 1 in the middle so there’s plenty of room to cut them all out without overlapping. Step 14 Brush egg wash around the filling. Unroll the second pie crust and lay over top of the bottom crust. Step 15 Lightly press the dough around each mound of filling. Using a 3-inch round cookie cutter, cut out circles of the dough with the filling in the middle of each pie. If you don’t get egg wash on the dough scraps, you can reroll them to get 2 more pies. Step 16 Makes 16 footballs or 16-20 round pies depending if you re-roll the dough scraps of the round pies. See the recipe for Green Chile Avocado Crema to serve with these