Cornmeal Empanadas

——CORNMEAL PASTRY——

c All-purpose flour 2/3 c Cornmeal 1 ts Salt 1 c Shortening 1/2 c Ice water 1 Egg, beaten 1 tb Water 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 —–