Cornmeal Empanadas
TOTAL TIME: Prep: 30 min. Bake: 25 min.
YIELD: 8 servings.
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
Ingredients
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FILLING:
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1-1/2 pounds ground beef
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1-1/2 cups thick spaghetti sauce
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1/4 cup raisins
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2 teaspoons chili powder
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1 teaspoon brown sugar
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1/2 teaspoon onion powder
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1/2 teaspoon salt
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1/4 teaspoon garlic powder
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1/4 teaspoon ground cinnamon
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CORNMEAL PASTRY:
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3 cups all-purpose flour
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2/3 cup cornmeal
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1 teaspoon salt
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1 cup shortening
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1/2 cup ice water
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1large egg, beaten
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1 tablespoon water
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Taco sauce, optional
Directions
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1.
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce, raisins and seasonings; simmer.
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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.
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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.
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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.
Nutrition Facts
1 each: 631 calories, 35g fat (10g saturated fat), 69mg cholesterol, 748mg sodium, 54g carbohydrate (7g sugars, 3g fiber), 23g protein.
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