Baked 4 Cheese Mexican Blend Empanadas | Sargento® Foods Incorporated

Ingredients

• 1 1/2 cups all purpose flour plus more for dusting
• 1/2 cup fine cornmeal
• 1 tsp salt
• 6 TBSP butter, melted
• 3/4 cup plain, unsweetened greek yogurt
• 2 TBSP orange zest
• 2 tsp thyme leaves
• 2-3 TBSP warm milk or water
• 1 egg, beaten
• 1 cup Sargento® Shredded 4 Cheese Mexican Natural Cheese
• 2 medium yukon gold potatoes, peeled and cooked
• 2 lg garlic cloves grated
• 2 tsp kosher salt
• 1 egg