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Baked Beef Empanadas

Source: Cooking Light-9/01





List of Ingredients



• 1 cup finely chopped red potato
  
• 1 cup finely chopped onion
  
• 1 cup beef broth
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon ground cumin
  
• 1/4 teaspoon ground allspice
  
• 1/4 teaspoon black pepper
  
• 1/2 pound boneless beef top sirloin, trimmed and diced
  
• 1 clove garlic, minced
  
• 1 tablespoon finely chopped cilantro
  
• 1 tablespoon cornstarch
  
• 1 tablespoon cold water
  
• 36 won ton wrappers
  
• cooking spray
  
• fresh cilantro sprigs, optional
  






Instructions



1. Combine the 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.
   
   
2. Preheat oven to 400 degrees. Place 2 baking sheets in oven for about 10 minutes.
   
   
3. 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 pluse 2 times or until finely chopped. Combine cornstarch and water, stirring with a whisk.
   
   
4. 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 tablespoon 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.
   
   
5. 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 for 8 minutes or until golden, turning once. Garnish with cilantro sprigs, if desired.
   
   
6. Yield: 12 servings (serving size: 3 empanadas). 113 cal, 1.1g fat, 7.4g pro, 17.8g carb, 14mg chol, 202mg sod.