Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

Ingredients

  • FILLING:
  • 1-1/2 pounds ground beef
  • 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.
Originally published as Cornmeal Empanadas in Country Ground Beef 1993, p84

Nutritional Facts

1 each: 631 calories, 35g fat (10g saturated fat), 69mg cholesterol, 748mg sodium, 54g carbohydrate (7g sugars, 3g fiber), 23g protein.

  • FILLING:
  • 1-1/2 pounds ground beef
  • 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
  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce, raisins and seasonings; simmer.
  2. 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.
  3. 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.
  4. 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.
Originally published as Cornmeal Empanadas in Country Ground Beef 1993, p84

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