Charlene's Recipe

Baked Beef Empanadas

Category: sandwiches

Serves 12

1 cup finely chopped red potato
1 cup beef broth
1 cup finely chopped onion
1/4 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. allspice
1/2 lb. boneless beef top sirloin, diced (remove visible fat first)
1/4 tsp. black pepper
1 Tbsp.finely chopped cilantro
1 Tbsp. cornstarch
1 Tbsp. water
36 wonton wrappers
cooking spray

Preheat oven to 400.
Combine first ten ingredients (through cilantro) in saucepan.
Bring to a boil over medium heat, stirring occasionally.
Reduce heat and simmer for 8 minutes (or until potato is done)
Remove from heat and cool
Place 2 baking sheets in oven
Drain meat mixture in a colander. Discard liquid.
Finely chop meat mixture with a knife or in a food processor (do not over chop in food processor)
Whisk together cornstarch and water.
Place 1 Tbsp. beef mixture into center or wonton wrapper. Moisten the edges with cornstarch mixture. Bring opposite corners together to form a triangle. Pinch the edges to seal. Place on a wire rack.
Repeat with remaining beef mixture and wrappers, keeping remaining wrappers under a damp towel to keep them from drying out.
Remove baking sheet from oven and coat with cooking spray.
Arrange empanadas in a single layer on cooking sheets and coat with cooking spray. Bake at 400 for 8 minutes or until golden brown, turning once.

Calories 113
Fat 1.1 g
Protein 7.4 g
Carbohydrate 17.8 g
Fiber 1 g
Sodium 202 mg