Ingredients:
2 small potatoes, grated
1/4 c. chopped black olives
1 green onion, chopped
2 c. shredded Cheddar cheese
2 pkg. refrigerated biscuits
1 T. parsley
Salt and Pepper to taste
1 egg white
Poppy seeds

How to make this recipe:
Preheat oven to 425 degrees. Coat a heated skillet with a thin layer of oil and heat it. When oil is hot, add potatoes and green onion to skillet. Stir potatoes occasionally. Cook until browned.

Meanwhile, beat 3 eggs and water with a fork. Add salt, pepper and parsley to eggs and mix through. Add eggs to skillet when potatoes are browned. Sir so eggs and potatoes are mixed well. Take skillet off heat when eggs are done.

Open biscuit packages. Take individual biscuits and flatten so they are thinner and bigger. Be careful not to tear dough. Put a biscuit on an ungreased cookie sheet and top with cheese, leaving an edge all around the circle with no cheese. Top with egg and potato mixture and olives. Fold dough in half and press edges with fork. Do the same with each biscuit.

Beat the egg white with a fork. Brush on dough. Sprinkle empanaditas with poppy seeds. Cook for 8 to 11 minutes or until lightly browned. Serves 6 - Makes 20 empanaditas

Recipe from: Valerie - Our Bookase