Cornmeal empanadas
8 Servings
Ingredients
| Quantity | 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 | ||
Directions
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