Baked Beef Empanadas

• 1 cup finely chopped red potato
• 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 pound boneless beef top sirloin, trimmed and diced
• 1 garlic clove, minced
• 1 tablespoon finely chopped cilantro
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 36 won ton wrappers
• Cooking spray
• Fresh cilantro sprigs (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 400u0b0. 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 400u0b0 for 8 minutes or until golden, turning once. Garnish with cilantro, if desired.
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red potato, onion, beef broth, salt, ground cumin, ground allspice, black pepper, sirloin, garlic, cilantro, cornstarch, cold water, wrappers, cooking spray, cilantro

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