goat cheese empanadas

These are so yummy, easy, and fancy. I felt so cool eating these. I ate them with sparkling cider- they just needed an extra fancy factor.

2 refrigerated rolled piecrusts
fresh goat cheese
store-bought corn salsa

Using a 3-inch round cookie cutter ( I used a lid from a nalgene bottle) cut out 16 or so circles from the piecrust dough. Add the goat cheese on one side of the circle. I used probably 4-5 oz of cheese total. Lightly dot the edges of the dough with water, fold in half, and press with a fork to seal. Baked on a rimmed baking sheet at 375 until golden, about 20-25 minutes. Serve with corn salsa.