Baked Empanadas Recipe
- 2 c. Cooked pinto beans, rinsed and liquid removed if canned)
- 1/2 c. Onion, minced
- 1 cl Garlic, chopped
- 1 Tbsp. Liquid removed, minced green chilies(canned)
- 1 tsp -to 2 chili pwdr
- 1/4 tsp Grnd cumin
- 1 Tbsp. Cider vinegar
- 3/4 c. Cheddar or possibly Monterey Jack Cheese, grated (opt)
- 1/2 lb Lean grnd beef
- 1 c. Onion, minced
- 2 cl Garlic, chopped
- 1 Tbsp. Liquid removed, minced green chilies (canned)
- 1 tsp -to 2 chili pwdr
- 1/4 tsp Grnd cumin Salt Salsa
- 2 pkt Frzn empanada dough (13oz) 20 5-inch disks
- Make the Bean Filling: Coarsely mash the beans.
- Stir in the onion, garlic, chilies, chili pwdr, cumin and vinegar.
- Make the Beef Filling: Saute/fry the beef, onion, and garlic and a skillet over medium heat, breaking up the meat into small bits.
- Cook till the beef is browned and the vegetables are soft, about 5 min.
- Drain off fat in a colander.
- Wipe out skillet with paper towels, and return the meat mix to it, off the heat.
- Stir in the chilis, chili pwdr, 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 Tbsp.
- of bean filling onto one half leaving a 1/2-inch border around the edge.
- Top with 1 Tbsp.
- grated cheese if desired.
- 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 till you have used all the filling.
- Use the same procedure with the meat filling topping with 1 Tbsp.
- salsa if you wish.
- Place the empanadas on a baking sheet, and coast them lightly with vegetable oil spray.
- Bake for 15 to 20 min, till golden.
- Serve warm or possibly at room temperature.
pinto beans, onion, garlic, liquid, cumin, vinegar, cheddar, beef, onion, garlic, liquid, cumin salt, empanada
Taken from cookeatshare.com/recipes/baked-empanadas-74644 (may not work)