Cornmeal Empanadaschopmeat ----FILLING---- 1 1/2 lb ground beef 1 1/2 cup thick spaghetti sauce 1/4 cup raisins 2 teaspoon 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 cup all-purpose flour 2/3 cup cornmeal 1 teaspoon salt 1 cup shortening 1/2 cup ice water 1 egg, beaten 1 tablespoon water 1 taco sauce, optional 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. Divide into two balls; roll half on a floured surface to a 16- in. circle. Cut into four 7 1/2 in. rounds. Put 1/2 of filling on each round. Brush with combined egg and water. Fold to form half circles; crimp edges to seal. Repeat with other dough and fil Bake on greased baking sheet 25-30 minutes at 400F. until lightly browned. Serve with additional taco sauce, if desired. Taste of Home Ground Beef Collection 1996 Edition |
