Cornmeal Empanadas Recipe

ingredients

FILLING
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

CORNMEAL PASTRY
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

directions

Cook ground beef and drain. Simmer together with filling ingredients.

Combine flour, cornmeal and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add ice water, a little at a time, until dough forms a ball. Cover and let rest for 10 minutes.

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

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

nutrition data

Nutritional data has not been calculated yet.