Baked Empanadas Recipe
Yield: 20 PiecesRecipe by luhu.jp
Ingredients:
BEAN FILLING
2 cup: Cooked pinto beans, rinsed and drained if canned)
1/2 cup: Onion, chopped
1 centiliter: Garlic, minced
1 tbsp: Drained, chopped green chilies, canned
1 tsp: -to 2 chili powder,
1/4 tsp: Ground cumin,
1 tbsp: Cider vinegar,
3/4 cup: Cheddar or Monterey Jack,
Cheese, grated (opt)
BEEF FILLING
1/2 lbs: Lean ground beef,
1 cup: Onion, chopped
2 centiliter: Garlic, minced
1 tbsp: Drained, chopped green chilies, canned
1 tsp: -to 2 chili powder,
1/4 tsp: Ground cumin,
Salt,
Salsa,
TO COMPLETE DISH
2 package: Frozen empanada dough, (13oz) 20 5-inch disks
Directions:
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
Source from luhu.jp
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
Source from luhu.jp