Cullen's
Bean Beef Empanadas
BEAN FILLING
2 cup cooked pinto beans, rinsed and drained if can
1/2 cup onion, chopped
1 cl garlic, minced
1 tbsp drained, chopped green chilies(cann, ed) to 2 chil
1/4 tsp ground cumin
1 tbsp cider vinegar
3/4 cup cheddar or monterey jack
1 cheese, grated (opt)
BEEF FILLING
1/2 lb lean ground beef
1 cup onion, chopped
2 cl garlic, minced
1 tbsp drained, chopped green chilies (can, ned) to 2 chi
1/4 tsp ground cumin
1 salt
1 salsa
TO COMPLETE DISH
2 package frozen empanada dough (13oz) 20 5-i, nch disks
Make the Bean Filling: Coarsely mash the beans. Stir in the onion,
garlic, chilies, chili powder, cumin and vinegar.
Make the Beef Filling: Saute 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
chilis, chili powder, cumin and salt to taste.
Finish the dish: Preheat the oven to 400 degrees. Place a disk of
daugh 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.
To live we must conquer incessantly, we must have the courage to
be happy.