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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 20 |
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Put these babies on your next Mexican menu. You won't be disappointed. Cook time does not include browning the beef. Ingredients:
1 (10 ounce) package frozen patty shells, thawed |
1/2 lb lean ground beef |
1/4 cup minced onion |
3 tablespoons red chile salsa, hot or mild |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
1/2 teaspoon garlic powder |
1/2 teaspoon ground coriander |
salt and pepper |
Directions:
1. To make beef filling, crumble and saute beef and onion in a skillet until beef is cooked and onion is soft.
2. Drain; stir in red chile salsa, chile powder, cumin, garlic powder, coriander, salt and pepper.
3. Set aside.
4. Place thawed patty shell dough on a floured board and roll out all in one piece to about 1/16 inch thickness.
5. Cut dough into rounds with a 3 inch round cookie cutter or a large drinking glass.
6. Put 2 teaspoons of filling on each dough circle.
7. Fold each over into a half circle.
8. Moisten edges with water and press edges together with a fork.
9. Place empanadas slightly apart on an ungreased cookie sheet.
10. Prick tops with a fork.
11. Bake at 400 degrees for 15 to 20 minutes or until golden brown; serve hot.
12. These may be wrapped carefully after baking and frozen.
13. To reheat, bake frozen empanadas uncovered at 400 degrees for 5 to 8 minutes.
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