Beef Empanadas
Why I Love This Recipe
This recipe is the one I used until I tried the one from a refugee lady from our church. Like hers better but this is good too.
Ingredients You'll Need
1 pound lean ground beef
1 small onion, chopped
2 teaspoons chili powder
1 8-ounce can tomato sauce
1 4-ounce can chopped green chilies, drained
1 teaspoon sugar
Salt
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup shredded Cheddar cheese
1/4 cup shortening
Cold water
Directions
In a large skillet, cook ground beef and onion, stirring occasionally, until all pan juices are evaporated and meat is well browned.
Spoon out any remaining fat.
Stir in chili powder; cook for 1 minute.
Stir in tomato sauce, green chilies, sugar, and 1/4 teaspoon salt; heat to boiling.
Reduce heat and simmer for 15 minutes.
In a medium bowl, combine flour, cornmeal, and 1/2 teaspoon salt.
Cut in shortening until mixture resembles coarse crumbs.
Add cold water, 1 tablespoon at a time, until pastry is moist enough to just hold together. Shape into a ball.
On a lightly floured board, roll half the pastry into a 1/8-inch-thick circle.
Using a 5-inch round plate, cut out 4 circles. Repeat with remaining pastry.
Preheat oven to 400°F.
Spoon some of the filling onto one half of a pastry circle; brush edges lightly with water. Fold dough over filling; press edges together with a fork.
Place on an UNGREASED baking sheet.
Repeat with remaining pastry circles and beef filling.
Bake for 15 minutes or until golden brown.
Marlene