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Baked Beef Empanadas




Source of Recipe


Cooking Light






List of Ingredients



• 1 cup finely chopped red potato
  
• 1 cup finely chopped onion
  
• 1 cup low sodium beef broth
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon cumin
  
• 1/4 teaspoon allspice
  
• 1/4 teaspoon black pepper
  
• 1 garlic clove, minced
  
• 1 tablespoon fresh cilantro
  
• 1 tablespoon cornstarch
  
• 1 tablespoon cold water
  
• 36 wonton wrappers
  
• non-stick cooking spray
  
• 1 pound lean ground beef
  






Instructions



1. Combine the potato, onion, broth, salt, cumin, allspice, pepper, garlic, cilantro and ground beef in a saucepan.
   
2. Bring to a boil over medium heat, stirring occasionally.
   Reduce heat and simmer for 8 minutes or until the potato is cooked.
   
3. Remove from heat and cool.
   
4. Preheat oven to 400 degrees and place 2 cookie sheets in the oven to heat for about 10 minutes.
   
5. Drain the meat mixture in a colander and discard the liquid. Finely chop the meat mixture or place in a blender and pulse.
   
6. In a small bowl, combine the cornstarch and water and beat with a whisk.
   
7. Spoon 1 tablespoon of beef mixture into the center of a wonton wrapper. Brush the edges of the wrapper with the cornstarch mixture.
   
8. Bring 2 opposite corners of the wrapper together and pinch to seal. Repeat until all the beef mixture and/or wonton wrappers are gone.
   
9. Place the empanadas on the cookie sheets and bake at 400 degrees for 8 minutes or until golden.
   
10. Garnish with cilantro. Serve with salsa verde or pebre.