Ingredients Jump to Instructions ↓

  1. Bean Filling

  2. 2 cups 320g / 11oz Cooked pinto beans - rinsed and drained if can

  3. 1/2 cup 31g / 1.1oz Onion - chopped

  4. 1 Garlic clove - minced

  5. 1 tablespoon 15ml Drained - chopped green chilies (canned)

  6. 1 tablespoon 15ml Cider vinegar

  7. 3/4 cup 177ml Cheddar or Monterey jack

  8. Cheese - grated (opt)

  9. Beef Filling

  10. 1/2 lb 227g / 8oz Lean ground beef

  11. 1 cup 62g / 2 1/5oz Onion - chopped

  12. 2 Garlic cloves - minced

  13. 1 tablespoon 15ml Drained - chopped green chilies, caned

  14. 1/4 teaspoon 1 1/3ml Ground cumin

  15. Salt

  16. Salsa

  17. To Complete Dish

  18. 2 Frozen empanada dough - (13 oz)

  19. 20 5-i, or Grand's biscuits

Instructions Jump to Ingredients ↑

  1. 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 chilies, chili powder, cumin and salt to taste.

  2. 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.

  3. 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.


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