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Beef Empanadas

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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

This recipe is the one I used until I tried the one from a refugee lady from our church. Like hers better but this is good too.

Ingredients You'll Need

1 pound lean ground beef
1 small onion, chopped
2 teaspoons chili powder
1 8-ounce can tomato sauce
1 4-ounce can chopped green chilies, drained
1 teaspoon sugar
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup shredded Cheddar cheese
1/4 cup shortening
Cold water


In a large skillet, cook ground beef and onion, stirring occasionally, until all pan juices are evaporated and meat is well browned.

Spoon out any remaining fat.

Stir in chili powder; cook for 1 minute.

Stir in tomato sauce, green chilies, sugar, and 1/4 teaspoon salt; heat to boiling.

Reduce heat and simmer for 15 minutes.

In a medium bowl, combine flour, cornmeal, and 1/2 teaspoon salt.

Cut in shortening until mixture resembles coarse crumbs.

Add cold water, 1 tablespoon at a time, until pastry is moist enough to just hold together. Shape into a ball.

On a lightly floured board, roll half the pastry into a 1/8-inch-thick circle.

Using a 5-inch round plate, cut out 4 circles. Repeat with remaining pastry.

Preheat oven to 400°F.

Spoon some of the filling onto one half of a pastry circle; brush edges lightly with water. Fold dough over filling; press edges together with a fork.

Place on an UNGREASED baking sheet.

Repeat with remaining pastry circles and beef filling.

Bake for 15 minutes or until golden brown.


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