Baked Beef Empanadas (Light) |
|
 |
Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
From Cooking Light-they use wonton skins for easy assembly. Haven't tried it yet. This makes 36 empanadas at 3 per serving so I plan to freeze most. Ingredients:
1 cup finely chopped red potatoes |
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 lb boneless beef top sirloin steak, trimmed and diced |
1 garlic clove, minced |
1 tablespoon finely chopped cilantro |
1 tablespoon cornstarch |
1 tablespoon cold water |
36 wonton wrappers |
cooking spray |
fresh cilantro stem (optional) |
Directions:
1. 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.
2. Preheat oven to 400°F Place 2 baking sheets in oven for about 10 minutes.
3. 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.
4. 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.
5. 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°F for 8 minutes or until golden, turning once. Garnish with cilantro, if desired.
|
|