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Baked Empanadas - 2


2 cups cooked pinto beans; rinsed and drained
; if can
1/2 cup onion; chopped
1 centiliter garlic; minced
1 tablespoon drained; chopped green
; chilies (canned)
1/4 teaspoon ground cumin
1 tablespoon cider vinegar
3/4 cup cheddar or Monterey jack
cheese; grated (opt)
1/2 pound lean ground beef
1 cup onion; chopped
2 cloves garlic; minced
1 tablespoon drained; chopped green
; chilies, caned
1/4 teaspoon ground cumin
2 packages frozen empanada dough; (13 oz) 20 5-i,
; or Grand's biscuits

Make the Bean Filling: Coarsely mash the beans. Stir in the onion, garlic, chilies, chili powder, cumin and vinegar. Make the Beef Filling: Sauté the beef, onion, and garlic and a skillet over medium heat, breaking up the meat into small bits. Cook until the beef is browned and the vegetables are soft, about 5 minutes. Drain off fat in a colander. Wipe out skillet with paper towels, and return the meat mixture to it, off the heat. Stir in the chilies, chili powder, cumin and salt to taste. Finish the dish: Preheat the oven to 400F. Place a disk of dough on a work surface. Spoon 2 scant tablespoons of bean filling onto one half leaving a 1/2-inch border around the edge. Top with 1 tablespoon grated cheese if you like. Brush the edges of the dough with water. Fold the dough over the filling, forming a half circle. With the tines of a fork, press the edges together firmly, and poke a few holes, in the top to let the steam escape. Repeat until you have used all the filling. Use the same procedure with the meat filling topping with 1 tablespoon salsa if you wish. Place the Empanadas on a baking sheet, and coast them lightly with vegetable oil spray. Bake for 15 to 20 minutes, until golden brown. Serve hot or at room temperature. Posted to the BBQ List in Nov. 1998 by Lloyd Carver Yield: 20 servings - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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