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Cornmeal Empanadas

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ready in: 30-60 minutes
serves/makes:   8

recipe id: 53864

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1 1/2 pound ground beef
1 1/2 cup thick spaghetti sauce
1/4 cup raisins
2 teaspoons chili powder
1 teaspoon brown sugar
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground cinnamon


3 cups all-purpose flour
2/3 cup cornmeal
1 teaspoon salt
1 cup shortening
1/2 cup ice water
1 egg, beaten
1 tablespoon water
Taco sauce, optional


Cook ground beef; drain. Simmer together filling ingredients. Combine flour, cornmeal and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add ice water, alittle at a time, until dough froms a ball. Cover and let rest for 10 minutes.

Divide into two balls; roll half on a floured surface to a 16-inch circle. Cut into four 7 1/2 in. rounds. Put filling on each round. Brush with combined egg and water. Fold to form half circles; crimp edges to seal. Repeat with other dough and filling.

Bake on greased baking sheet 25-30 minutes at 400 F until lightly browned. Serve with additional taco sauce, if desired.

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Nutritional data has not been calculated yet.

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Guest Foodie

Doesn't tell you to add the beaten egg or the 1/2 of ice water. Used my common sense and added it to the dry ingredients :)

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