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    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
    Cooking spray
    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)

    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;




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