Baked Beef Empanadas
Source of Recipe
Cooking Light
List of Ingredients
1 cup finely chopped red potato
1 cup finely chopped onion
1 cup beef broth
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp ground allspice
1/4 tsp black pepper
1/2 lb boneless beef top sirloin, trimmed and diced
1 garlic clove, minced
1 tbsp finely chopped cilantro
1 tbsp cornstarch
1 tbsp cold water
36 won ton wrappers
Recipe
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 ehat. 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 with cooking spray. Arrange the emapanadas 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.
|
|
member logon
