Baked Empanadas

---------- Recipe via Meal-Master (tm) v8.03

Title: Baked Empanadas
Categories: Miamiherald, Appetizers
Yield: 20 Pieces

--------------------------------BEAN FILLING--------------------------------
2 c Cooked pinto beans; rinsed
-and drained if canned)
1/2 c Onion; chopped
1 cl Garlic; minced
1 tb Drained, chopped green
-chilies(canned)
1 ts -to 2 chili powder
1/4 ts Ground cumin
1 tb Cider vinegar
3/4 c Cheddar or Monterey Jack
Cheese; grated (opt)

--------------------------------BEEF FILLING--------------------------------
1/2 lb Lean ground beef
1 c Onion; chopped
2 cl Garlic; minced
1 tb Drained, chopped green
-chilies (canned)
1 ts -to 2 chili powder
1/4 ts Ground cumin
Salt
Salsa

------------------------------TO COMPLETE DISH------------------------------
2 pk Frozen empanada dough (13oz)
-20 5-inch disks

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 chilis, chili powder, 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 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.

Nutritional info per serving, beef: 180 cal; 8g pro,
24 g carb, 6g fat (32%). Exchanges: .2 veg, 1.6 bread, .5 meat, 1 fat
Nurtritional info per serving, bean: 185 cal; 8g pro,
34 g carb, 6g fat (32%). Exchanges: .1 veg, 2.3 bread, .2 meat, .4
fat

Source: Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96

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