Cornmeal Empanadas
Recipe type: Pastry
Serves: 8
  • Filling:
  • 1 1/2 pounds ground beef
  • 1 1/2 Cups thick spaghetti sauce
  • 1/4 Cup raisins
  • 2 teaspoons chili powder
  • 1 teaspoon brown sugar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cinnamon
  • Cornmeal Pastry:
  • 3 Cups all-purpose flour
  • 2/3 Cups cornmeal
  • 1 teaspoon salt
  • 1 Cup shortening
  • 1/2 Cups ice water
  • 1 egg, beaten
  • 1 Tablespoons water
  • Taco Sauce, optional
  1. Cook ground beef; drain. Simmer together filling ingredients. Combine flour, cornmeal and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add ice water, alittle at a time, until dough froms a ball. Cover and let rest for 10 min.
  2. Divide into two balls; roll half on a floured surface to a 16-inch circle.
  3. Cut into four 7 1/2-inch rounds. Put 1/2 of filling on each round. Brush with combined egg and water. Fold to form half circles; crimp edges to seal.
  4. Repeat with other half of the pastry and remaining filling.
  5. Bake on greased baking sheet 25-30 minutes at 400F. until lightly browned. Serve with additional taco sauce, if desired.
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