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    Baked Beef Empanadas

    Source of Recipe

    Cooking Light

    List of Ingredients

    • 1 cup finely chopped red potato
    • 1 cup finely chopped onion
    • 1 cup low sodium beef broth
    • 1/4 teaspoon salt
    • 1/4 teaspoon cumin
    • 1/4 teaspoon allspice
    • 1/4 teaspoon black pepper
    • 1 garlic clove, minced
    • 1 tablespoon fresh cilantro
    • 1 tablespoon cornstarch
    • 1 tablespoon cold water
    • 36 wonton wrappers
    • non-stick cooking spray
    • 1 pound lean ground beef


    1. Combine the potato, onion, broth, salt, cumin, allspice, pepper, garlic, cilantro and ground beef in a saucepan.
    2. Bring to a boil over medium heat, stirring occasionally.
      Reduce heat and simmer for 8 minutes or until the potato is cooked.
    3. Remove from heat and cool.
    4. Preheat oven to 400 degrees and place 2 cookie sheets in the oven to heat for about 10 minutes.
    5. Drain the meat mixture in a colander and discard the liquid. Finely chop the meat mixture or place in a blender and pulse.
    6. In a small bowl, combine the cornstarch and water and beat with a whisk.
    7. Spoon 1 tablespoon of beef mixture into the center of a wonton wrapper. Brush the edges of the wrapper with the cornstarch mixture.
    8. Bring 2 opposite corners of the wrapper together and pinch to seal. Repeat until all the beef mixture and/or wonton wrappers are gone.
    9. Place the empanadas on the cookie sheets and bake at 400 degrees for 8 minutes or until golden.
    10. Garnish with cilantro. Serve with salsa verde or pebre.




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