This recipe comes from the Standard-Examiner Recipe Exchange Cookbook and was submitted by Jamie Parchman.
1 can refrigerated large biscuits
6 eggs, scrambled
1 cup shredded mild pepper jack cheese
Oil for frying, optional
1 egg white, beaten, optional
Pop open the biscuits and separate. Then separate each biscuit into 2 biscuits (so there are 10 total). Stir together the scrambled eggs and cheese in a small bowl. Place about 1 to 1 1/2 tablespoons of egg mixture on 1 side of each biscuit half. Gently stretch and fold the biscuit over to cover filling so you have a half-circle shape. Press edges with a fork to seal.
FRYING: Heat oil in medium-heavy saucepan or deep fryer. Place 1 or 2 empanadas into the hot oil. Turn to brown on both sides. Remove to drain.
BAKING: Brush each empanada with egg white and bake in a 400 degree oven for 15 minutes or until golden brown. Cool slightly before serving.
STORING: Place wax paper between the layers while storing in the refrigerator. Reheat in 350 degree oven for about 10 minutes. Or if microwaving, prick the top of the empanadas with a fork to vent.