Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 20 Pieces
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
BEAN FILLING
BEEF FILLING
TO COMPLETE DISH
- 2 pk Frozen empanada dough (13oz)
Preparation
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 1/2-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: .2 veg, 1.6 bread, .5 meat, 1 fat Nurtritional info per serving, bean: 185 cal; 8g pro, 34 g carb, 6g fat (32%). Exchanges: .1 veg, 2.3 bread, .2 meat, .4 fat Source: Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96 Posted to MM-Recipes Digest V3 #257 Date: Thu, 19 Sep 1996 19:11:02 -0700 From: Julie Bertholf
