Ingredients:
Prep time: 25 minutes Makes 12 empanadas 1 cup prepared refrigerated barbecue shredded pork 2 tablespoons Ortega Taco Sauce, any variety 1 tablespoon Ortega Fire-Roasted Diced Green Chilies 1 can (12-count) refrigerated biscuits 1 egg, well beaten 1 cup Ortega Black Bean and Corn Salsa

Instructions:
Preheat oven to 375 degrees. Mix pork, taco sauce and chilies in small bowl. Separate biscuits into 12 pieces. Flatten each biscuit into a 6-inch round, using rolling pin. Divide filling evenly among biscuits, spreading over half of each round to within 1/4 inch of edge. Fold dough over filling; press edges with fork to seal well. Place on ungreased cookie sheet. Brush tops with beaten egg. Bake 12-15 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm with salsa for dipping.