Baked Empanadas - 2 Recipe - Cooking Index
Baked Empanadas - 2 Recipe - Cooking Index
| Bean Filling | ||
| 2 cups | 320g / 11oz | Cooked pinto beans - rinsed and drained if can |
| 1/2 cup | 31g / 1.1oz | Onion - chopped |
| 1 | Garlic clove - minced | |
| 1 tablespoon | 15ml | Drained - chopped green chilies (canned) |
| 1/4 teaspoon | 1.3ml | Ground cumin |
| 1 tablespoon | 15ml | Cider vinegar |
| 3/4 cup | 177ml | Cheddar or Monterey jack |
| Cheese - grated (opt) | ||
| Beef Filling | ||
| 1/2 lb | 227g / 8oz | Lean ground beef |
| 1 cup | 62g / 2.2oz | Onion - chopped |
| 2 | Garlic cloves - minced | |
| 1 tablespoon | 15ml | Drained - chopped green chilies, caned |
| 1/4 teaspoon | 1.3ml | Ground cumin |
| Salt | ||
| Salsa | ||
| To Complete Dish | ||
| 2 | Frozen empanada dough - (13 oz) 20 5-i, or Grand's biscuits |
Make the Bean Filling: Coarsely mash the beans. Stir in the onion, garlic, chilies, chili powder, cumin and vinegar. Make the Beef Filling: Saute 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.
Source:
From 1994 Shepherd's Garden Seeds Catalog, pg. 19
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