Empanadas Appetizer
Put these babies on your next mexican menu. You won't be disappointed. Cook time does not include browning the beef.
Steps
To make beef filling , crumble and saute beef and onion in a skillet until beef is cooked and onion is soft.
Drain.
Stir in red chile salsa , chile powder , cumin , garlic powder , coriander , salt and pepper.
Set aside.
Place thawed patty shell dough on a floured board and roll out all in one piece to about 1 / 16 inch thickness.
Cut dough into rounds with a 3 inch round cookie cutter or a large drinking glass.
Put 2 teaspoons of filling on each dough circle.
Fold each over into a half circle.
Moisten edges with water and press edges together with a fork.
Place empanadas slightly apart on an ungreased cookie sheet.
Prick tops with a fork.
Bake at 400 degrees for 15 to 20 minutes or until golden brown.
Serve hot.
These may be wrapped carefully after baking and frozen.
To reheat , bake frozen empanadas uncovered at 400 degrees for 5 to 8 minutes.
Ingredients
patty shells, lean ground beef, onion, chile salsa, chili powder, ground cumin, garlic powder, ground coriander, salt and pepper