Cornmeal empanadas

Yield: 8 Servings

Measure Ingredient
1½ pounds Ground beef
1½ cup Thick spaghetti sauce
¼ cup Raisins
2 teaspoons Chili powder
1 teaspoon Brown sugar
½ teaspoon Onion powder
½ teaspoon Salt
¼ teaspoon Garlic powder
¼ teaspoon Ground cinnamon
3 cups All-purpose flour
⅔ cup Cornmeal
1 teaspoon Salt
1 cup Shortening
½ cup Ice water
1 Egg, beaten
1 tablespoon Water
Taco sauce, optional

FILLING

CORNMEAL PASTRY

Cook ground beef; drain. Simmer together filling ingredients. Combine flour, cornmeal and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add ice water, alittle at a time, until dough froms a ball. Cover and let rest for 10 min.

Divide into two balls; roll half on a floured surface to a 16- in.

circle. Cut into four 7½ in. rounds. Put ½ of filling on each round. Brush with combined egg and water. Fold to form half circles; crimp edges to seal. Repeat with other dough and fil Bake on greased baking sheet 25-30 minutes at 400F. until lightly browned. Serve with additional taco sauce, if desired.

Taste of Home Ground Beef Collection 1996 Edition

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