Baked Beef Empanadas (Light)

• 1 cup finely chopped red potatoes
• 1 cup finely chopped onion
• 1 cup beef broth
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/4 teaspoon black pepper
• 1/2 lb boneless beef top sirloin steak, trimmed and diced
• 1 garlic clove, minced
• 1 tablespoon finely chopped cilantro
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 36 wonton wrappers
• cooking spray
• fresh cilantro stem (optional)

1. Combine first 10 ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 8 minutes or until potato is done, stirring occasionally. Remove from heat. Cool.
2. Preheat oven to 400u0b0F Place 2 baking sheets in oven for about 10 minutes.
3. Drain meat mixture in a colander over a bowl. Discard liquid. Finely chop meat mixture with a knife, or place in a food processor, and pulse 2 times or until finely chopped. Combine cornstarch and water, stirring with a whisk.
4. Working with one won ton wrapper at a time (cover the remaining won ton wrappers with a damp towel to keep them from drying), spoon 1 tablespoon beef mixture into center of each wrapper. Moisten the edges of each wrapper with the cornstarch mixture. Bring 2 opposite corners together. Pinch the points to seal, forming a triangle. Place filled wrapper on a wire rack. Repeat the procedure with the remaining beef mixture, won ton wrappers, and cornstarch mixture.
5. Remove the baking sheets from the oven; coat baking sheets with cooking spray. Arrange the empanadas in a single layer on baking sheets. Coat the empanadas with cooking spray. Bake at 400u0b0F for 8 minutes or until golden, turning once. Garnish with cilantro, if desired.

red potatoes, onion, beef broth, salt, ground cumin, ground allspice, black pepper, boneless beef, garlic, cilantro, cornstarch, cold water, wonton wrappers, cooking spray, cilantro

Taken from www.food.com/recipe/baked-beef-empanadas-light-265538 (may not work)