baked empanadas

Categories
Miamiherald
Appetizers
Yield
20 Pieces
MeasureIngredient
2 cups Cooked pinto beans; rinsed and drained if canned)
½ cup Onion; chopped
1 clove Garlic; minced
1 tablespoon Drained, chopped green chilies(canned) to 2 chili powder
¼ teaspoon Ground cumin
1 tablespoon Cider vinegar
¾ cup Cheddar or Monterey Jack
  Cheese; grated (opt)
½ pounds Lean ground beef
1 cup Onion; chopped
2 cloves Garlic; minced
1 tablespoon Drained, chopped green chilies (canned) to 2 chili powder
¼ teaspoon Ground cumin
  Salt
  Salsa
2 packs Frozen empanada dough (13oz) 20 5-inch disks

BEAN FILLING

BEEF FILLING

TO COMPLETE DISH

Make the Bean Filling: Coarsely mash the beans. Stir in the onion, garlic, chilies, chili powder, cumin and vinegar.

Make the Beef Filling: Saute the beef, onion, and garlic and a skillet over medium heat, breaking up the meat into small bits. Cook until the beef is browned and the vegetables are soft, about 5 minutes. Drain off fat in a colander. Wipe out skillet with paper towels, and return the meat mixture to it, off the heat. Stir in the chilis, chili powder, cumin and salt to taste.

Finish the dish: Preheat the oven to 400 degrees. Place a disk of daugh on a work surface. Spoon 2 scant tablespoons of bean filling onto one half leaving a ½-inch border around the edge. Top with 1 tablespoon grated cheese if you like. Brush the edges of the dough with water. Fold the dough over the filling, forming a half circle.

With the tines of a fork, press the edges together firmly, and poke a few holes, in the top to let the steam escape. REpeat until you have used all the filling. Use the same procedure with the meat filling topping with 1 tablespoon salsa if you wish. Place the empanadas on a baking sheet, and coast them lightly with vegetable oil spray. Bake for 15 to 20 minutes, until golden brown. Serve hot or at room temperature.

Nutritional info per serving, beef: 180 cal; 8g pro, 24 g carb, 6g fat (32%). Exchanges: ⅕ veg, 1⅗ bread, ½ meat, 1 fat Nurtritional info per serving, bean: 185 cal; 8g pro, 34 g carb, 6g fat (32%). Exchanges: .1 veg, 2.3 bread, ⅕ meat, ⅖ fat

Source: Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96

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