Baked Beef Empanadas
Source of Recipe
1 cup finely chopped red potato
1 cup finely chopped onion
1 cup beef broth
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
1/2 pound boneless beef top sirloin, trimmed and diced
1 garlic clove, minced
1 tablespoon finely chopped cilantro
1 tablespoon cornstarch
1 tablespoon cold water
36 won ton wrappers
Fresh cilantro sprigs (optional)
Combine first 10 ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 8 minutes or until potato is done, stirring occasionally. Remove from heat. Cool.
Preheat oven to 400°. Place 2 baking sheets in oven for about 10 minutes.
Drain meat mixture in a colander over a bowl. Discard liquid. Finely chop meat mixture with a knife, or place in a food processor, and pulse 2 times or until finely chopped. Combine cornstarch and water, stirring with a whisk.
Working with one won ton wrapper at a time (cover the remaining won ton wrappers with a damp towel to keep them from drying), spoon 1 tablespoon beef mixture into center of each wrapper. Moisten the edges of each wrapper with the cornstarch mixture. Bring 2 opposite corners together. Pinch the points to seal, forming a triangle. Place filled wrapper on a wire rack. Repeat the procedure with the remaining beef mixture, won ton wrappers, and cornstarch mixture.
Remove the baking sheets from the oven; coat baking sheets with cooking spray. Arrange the empanadas in a single layer on baking sheets. Coat the empanadas with cooking spray. Bake at 400° for 8 minutes or until golden, turning once. Garnish with cilantro, if desired.
Yield: 12 servings (serving size: 3 empanadas)
NUTRITION PER SERVING
CALORIES 113 (9% from fat); FAT 1.1g (sat 0.3g, mono 0.3g, poly 0.2g); PROTEIN 7.4g; CARB 17.8g; FIBER 0.9g; CHOL 14mg; IRON 1.4mg; SODIUM 202mg; CALC 17mg;