Cornmeal Empanadas

• 1-1/2 pounds ground beef
• 1-1/2 cups thick spaghetti sauce
• 1/4 cup raisins
• 2 teaspoons chili powder
• 1 teaspoon brown sugar
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cinnamon
• 3 cups all-purpose flour
• 2/3 cup cornmeal
• 1 teaspoon salt
• 1 cup shortening
• 1/2 cup ice water
• 1large egg, beaten
• 1 tablespoon water
• Taco sauce, optional

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce, raisins and seasonings; simmer.
2. Meanwhile, for pastry, combine the flour, cornmeal and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Add ice water, a little at a time, until dough forms a ball. Cover and let rest for 10 minutes.
3. Divide pastry into two balls; roll half out on a lightly floured surface to a 16-in. circle. Cut into four 7-1/2-in. rounds. Place 1/2 cup filling on each round. Combine egg and water; brush on pastry edges. Fold dough over to form half circles; crimp edges to seal. Repeat with other half of pastry and remaining filling.
4. Place on greased
5. ; brush tops with remaining egg mixture. Bake at 400u0b0 for 25-30 minutes or until lightly browned. Serve with taco sauce if desired.

ground beef, sauce, raisins, chili powder, brown sugar, onion powder, salt, garlic, ground cinnamon, allpurpose, cornmeal, salt, shortening, water, egg, water, taco sauce

Taken from www.tasteofhome.com/recipes/cornmeal-empanadas/ (may not work)