Shredded Beef Empanadas

1 eye of round roast
1 jar salsa
1 pkg refrigerator crescent rolls OR 1 pkg refrigerator pie shells
cheddar cheese, grated
* diced sauteed potatoes, optional

Prepare the beef by searing the roast, seasoned with garlic salt, on all sides. Place the roast in the crock pot with jar of salsa dumped on top. Cook on high for 5-7 hours … until the beef begins to pull apart with ease. Remove beef from pot and allow it to rest on a cutting board for at least 10 minutes before shredding it. Shred beef using 2 forks. Place shredded meat back in crock pot to soak up salsa juices.

Using crescent rolls

Unwrap the crescent rolls and place a good portion of meat on the middle and pile grated cheese on top. Roll pastry until each end touches and seals. Place on greased cookie sheet and bake at 375 for about 12 minutes.

Using pie pastry shells

Unroll pie pastry. Using a large cup or small bowl, cut out circles of dough. Place a pile of meat in each circle and a little cheese on top. Dab the edge of one side of pastry with water. Pull the other side over to meet the damp edge and seal. Place on greased cookie sheet. Bake at 375 for about 12 minutes.

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