Baked Beef Empanadas

Baked Beef Empanadas

Baked Beef Empanadas

This Latin pastry is the stuff that dreams are made of. Chock full of beef, potatoes and a bunch of spices, these empanadas prove that good things do come in small packages.

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At a glance
Main Ingredient:
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Makes:
12 servings (serving size: 3 empanadas)

Ingredients

1 cup finely chopped red potato

1 cup finely chopped onion

1 cup beef broth

1/4 tsp. salt

1/4 tsp. ground cumin

1/4 tsp. ground allspice

1/4 tsp. black pepper

1/2 lb. boneless beef top sirloin, trimmed and diced

1 garlic clove, minced

1 tbsp. finely chopped cilantro

1 tbsp. cornstarch

1 tbsp. cold water

36 won ton wrappers

Cooking spray

Fresh cilantro sprigs


Methods/steps

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. Preheat oven to 400 degrees. Place 2 baking sheets in oven for about 10 minutes. 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. 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 tbsp. 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. 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 400 degrees for 8 minutes or until golden, turning once. Garnish with cilantro.


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