Baked Empanadas - 2

Course : Appetizers
Serves: 1
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2 cups cooked pinto beans -- rinsed and drained if can
1/2 cup onion -- chopped
1 clove garlic minced
1 tablespoon drained -- chopped green chilies (canned)
1/4 teaspoon ground cumin
1 tablespoon cider vinegar
3/4 cup cheddar or Monterey jack cheese -- grated (opt)
1/2 pound lean ground beef
1 cup onion -- chopped
2 cloves garlic
1 tablespoon drained -- chopped green chilies, caned
1/4 teaspoon ground cumin
1 teaspoon salt
1 jar salsa
2 packages frozen empanada dough -- (13 oz) 20 5-i, or Grands biscuits

Preparation / Directions:

Make the Bean Filling: Coarsely mash the beans. Stir in the onion, garlic, chilies, chili powder, cumin and vinegar. Make the Beef Filling: Sauté 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 chilies, chili powder, cumin and salt to taste. Finish the dish: Preheat the oven to 400F. Place a disk of dough 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. Yield: 20 servings

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