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Cornmeal Empanadas Recipe

My family enjoys having these beef turnovers in place of sandwiches for a change of pace. They freeze well and can be reheated in the microwave for a quick, hot meal.—Tammy Forbes, Lancaster, New Hampshire

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Cornmeal Empanadas Recipe

Prep: 30 min. Bake: 25 min.

Yield: 8 Servings

30 25 55

Ingredients

FILLING:
1-1/2 pounds ground beef
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With Johnsonville Italian Sausage.
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1-1/2 cups thick spaghetti sauce
1/4 cup raisins
2 teaspoons chili powder
1 teaspoon brown sugar
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground cinnamon
CORNMEAL PASTRY:
3 cups all-purpose flour
2/3 cup cornmeal
1 teaspoon salt
1 cup shortening
1/2 cup ice water
1 egg, beaten
1 tablespoon water
Taco sauce, optional

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce, raisins and seasonings; simmer.
Meanwhile, for pastry, combine the flour, cornmeal and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Add ice water, a little at a time, until dough forms a ball. Cover and let rest for 10 minutes.
Divide pastry into two balls; roll half out on a lightly floured surface to a 16-in. circle. Cut into four 7-1/2-in. rounds. Place 1/2 cup filling on each round. Combine egg and water; brush on pastry edges. Fold dough over to form half circles; crimp edges to seal. Repeat with other half of pastry and remaining filling.
Place on greased baking sheets; brush tops with remaining egg mixture. Bake at 400° for 25-30 minutes or until lightly browned. Serve with taco sauce if desired. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 631 calories, 35 g fat (10 g saturated fat), 69 mg cholesterol, 748 mg sodium, 54 g carbohydrate, 3 g fiber, 23 g protein.

Originally published as Cornmeal Empanadas in Country Ground Beef , p84