Beef and Potato Empanadas
Prep Time: 40 min
Cook Time: 30 Min
Serves 8 Servings
Difficulty Moderate
Ingredients
DOUGH
- 1 1/2 C. white corn masa flour
- 3/4 C. all-purpose flour
- 1 tsp. salt
- 1/2 C. cold butter
- 1 large egg
- 6 to 8 Tbsp. cold water
FILLING
- 1 lb. lean ground beef
- 1/4 C. chopped onion
- 1 Tbsp. taco seasoning
- 1 (10 oz.) can tomatoes and chiles (such as Rotel)
- 1 (4 oz.) can diced green chiles, drained
- 3/4 C. diced, cooked potato
- 1 clove garlic, minced
- 1/4 C. water
- 1 1/4 C. shredded Mexican melting cheese, such as queso quesadilla or Monterey Jack
- Salt and pepper to taste
- 2 Tbsp. Crisco® Pure Corn Oil
Directions
- HEAT oven to 375°F. Spray baking sheet with no-stick spray.
- Dough: COMBINE masa flour, wheat flour and salt in medium bowl. Cut in butter using pastry blender until pea-size chunks are formed. Add egg and water, by the tablespoon, to flour mixture, until dough comes together to form a ball. Rest for 10 minutes. Divide dough into 8 equal pieces. Roll each piece into a 6 1/2-inch circle.
- COOK ground beef and onions in a large skillet over medium-high heat, breaking up any lumps, until evenly browned and no longer pink. Drain. Add taco seasoning, tomatoes, green chiles, potato, garlic and water. Cook and stir 3 minutes or until most of water is absorbed. Stir in cheese. Season to taste with salt and pepper.
- DIVIDE the filling evenly, about 1/3 cup, onto the lower half of dough circles, keeping it about 1/2-inch from edge. Fold dough in half. Crimp edges with fork to seal. Place empanadas on baking sheet. Brush with corn oil. Prick tops with tines of fork to vent. Bake 30 minutes or until golden brown.
