Beef Empanadas
  • Servings: 4
  • 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
  • Salt
  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 cup shredded Cheddar cheese
  • 1/4 cup shortening
  • Cold water
  1. In a large skillet, cook ground beef and onion, stirring occasionally, until all pan juices are evaporated and meat is well browned.
  2. Spoon out any remaining fat.
  3. Stir in chili powder; cook for 1 minute.
  4. Stir in tomato sauce, green chilies, sugar, and 1/4 teaspoon salt; heat to boiling.
  5. Reduce heat and simmer for 15 minutes.
  6. In a medium bowl, combine flour, cornmeal, and 1/2 teaspoon salt.
  7. Cut in shortening until mixture resembles coarse crumbs.
  8. Add cold water, 1 tablespoon at a time, until pastry is moist enough to just hold together. Shape into a ball.
  9. On a lightly floured board, roll half the pastry into a 1/8-inch-thick circle.
  10. Using a 5-inch round plate, cut out 4 circles. Repeat with remaining pastry.
  11. Preheat oven to 400°F.
  12. 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.
  13. Place on an UNGREASED baking sheet.
  14. Repeat with remaining pastry circles and beef filling.
  15. Bake for 15 minutes or until golden brown.
  16. Marlene
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.