Beef Empanadas

Since we have a BUNCH of brisket (is that how one indicates a large quantity of brisket?), I got a little creative to use it all up!  So here is my official recipe for Beef Brisket Empanadas (with estimated measurements because I just eyeball it):

The mixture - looks good!

Beef Empanadas: 
Leftover Beef Brisket (probably about 8-10 ounces)
Cream Cheese (small amount about 2 ounces, softened)
Shredded Mexican Cheese Blend (a good handfull)
Green onions (chopped, a good handful)
Serrano pepper (half a seeded one, finely chopped)
Cilantro (small handfull, chopped)
Prepared Pie Crusts (help from the store -box of 2) - ready to use according to package directions

The results.

Preheat oven to 425F.  Mix together all ingredients except the Pie Crusts.  Cut rounds of dough out ouf the pie crusts with a round instrument (a cup, a cookie cutter, whatever you have on hand that is round).  Place a rounded spoonful of the brisket mixture on top of one round of pie dough.  Top with another round of pie dough and press edges with a fork (or pinch with your fingers).  Place on a prepared cookie sheet and bake in oven for 15 minutes or until light golden brown.

Makes 8, serves 4. 

We served this with some southwest seasoned steamed zucchini.