Recipes

Baked Beef Empanadas

If you'e ever wondered how you can master this classic Latin pastry, look no further. This baked beef empanada is the stuff of dreams: full of beef, potatoes, and spiced to perfection, these empanadas prove that good things do come in small packages.
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Course Party Favorites
Cuisine Continental
Servings 12 servings
Calories 1492.56 kcal

Ingredients
  

  • 1 cup(s) finely chopped red potato
  • 1 cup(s) finely-chopped onion
  • 1 cup(s) beef broth
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) ground cumin
  • 1/4 teaspoon(s) allspice
  • 1/4 teaspoon(s) ground black pepper
  • 8 ounce(s) boneless beef top sirloin, trimmed and diced
  • 1 garlic clove, minced
  • 1 tablespoon(s) finely-chopped cilantro
  • 1 tablespoon(s) cornstarch
  • 1 tablespoon(s) cold water
  • 36 Won Ton wrappers
  • 1 cooking spray
  • 1 fresh cilantro sprigs

Instructions
 

  • 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.
  • Preheat oven to 400 degrees.
  • Place 2 baking sheets in oven for about 10 minutes.
  • 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.
  • 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 tbsp 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.
  • 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 degrees for 8 minutes or until golden, turning once.
  • Garnish with cilantro.

Nutrition

Calories: 1492.56kcalCarbohydrates: 252.6gProtein: 68.92gFat: 10.71gSaturated Fat: 4.17gCholesterol: 140mgSodium: 3560.95mgFiber: 17.62gSugar: 20.8g
Keyword Beef, Potato, Vegetables
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