Cook onions in dressing in large frypan on medium-high heat until tender. Add carrots; cook 5 min. more, stirring occasionally. Remove from heat, stir in spinach then cool. Stir in cheese.
Prepare pie crust mix according to package directions. Roll into 1/16-inch thickness. Cut into 4-inch circles. Spoon 1 Tbsp. spinach mixture onto centre of each dough circle.
Beat egg; brush onto outer edges of each circle. Fold dough in half to cover filling; press edges together to seal completely. Make a small cut in top of each empanada. Place on baking sheet; brush with any remaining egg.
Bake at 375°F for 15 min. or until golden brown.
Kraft Kitchen Tips!
Substitute 1/2 lb. ground chicken, pork or beef, cooked and drained, for the spinach and carrots. Add to the filling with the cheese.
Make it Easy
Cut 4 inch circles from thawed, frozen pie shells instead of mixing your own pastry.
Calories From Fat
% Daily Value
Fat 13.6 g
Saturated fat 4.3 g
Cholesterol 20 mg
Sodium 340 mg
Carbohydrate 17.4 g
Fibre 0.9 g
Sugars 0 g
Protein 5.3 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.