1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 egg, beaten
Let's Make It
Cook and stir onions and garlic in large skillet on medium-high heat 3 min. Add ground beef; cook 10 min. or until done, stirring occasionally. Stir in tomato sauce; cook 5 min. Add apples, bacon, raisins and nuts; mix well. Cook 5 min., stirring frequently. Remove from heat; cool completely.
Heat oven to 400°F. Unroll pie crusts on lightly floured surface; cut each into 8 wedges. Use rolling pin to stretch each wedge, 1 at a time, to make 1 inch larger. Spoon about 1/4 cup meat mixture onto center of each wedge; top with Singles piece. Fold dough in half to completely enclose filling; press edges together to seal.
Place on parchment-covered baking sheet; brush with egg.
Bake 20 min. or until golden brown.
Serve topped with BREAKSTONE'S or sour cream.
Assemble empanadas and place on prepared baking sheet as directed. Refrigerate up to 24 hours, or freeze up to 2 weeks, before baking as directed. (If frozen, thaw in refrigerator before baking.)
For best flavor, prepare meat mixture ahead of time. Cool, then refrigerate up to 24 hours before using as directed.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.