CORNMEAL EMPANADAS
My family enjoys having these beef turnovers in place of sandwiches for a change of pace. They freeze well and can be reheated in the microwave for a quick, hot meal.-Tammy Forbes, Lancaster, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce, raisins and seasonings; simmer. , Meanwhile, for pastry, combine the flour, cornmeal and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Add ice water, a little at a time, until dough forms a ball. Cover and let rest for 10 minutes. , Divide pastry into two balls; roll half out on a lightly floured surface to a 16-in. circle. Cut into four 7-1/2-in. rounds. Place 1/2 cup filling on each round. Combine egg and water; brush on pastry edges. Fold dough over to form half circles; crimp edges to seal. Repeat with other half of pastry and remaining filling. , Place on greased baking sheets; brush tops with remaining egg mixture. Bake at 400° for 25-30 minutes or until lightly browned. Serve with taco sauce if desired.
Nutrition Facts : Calories 631 calories, Fat 35g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 748mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 3g fiber), Protein 23g protein.
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Sumaira Yousaf
[email protected]I made these empanadas for my family and they were a huge success! Even my picky kids loved them. The cornmeal crust was a nice change from the traditional wheat flour crust.
Saifurrahman
[email protected]These empanadas were easy to make and turned out great! I used a store-bought cornmeal mix to save time, and the empanadas still came out crispy and delicious.
Mouad
[email protected]I'm not a fan of cornmeal, but these empanadas were surprisingly good. The crust was crispy and the filling was flavorful. I would definitely make them again.
Mina Gurung
[email protected]These empanadas were delicious! I made them for a party and they were a huge hit. I will definitely be making them again.
Aishat Imran
[email protected]Overall, these empanadas were a good recipe. They were easy to make and the flavor was good. I would definitely make them again.
Lucy Kinyua
[email protected]The empanadas were a bit difficult to fold, but they turned out great in the end. I would recommend using a little more water to make the dough easier to work with.
Khurram Ashraf
[email protected]The filling was a bit bland for my taste. I would have liked more spices or herbs.
Adam Vaughan
[email protected]These empanadas were a bit too greasy for my taste. I think I would have preferred a baked version instead of fried.
Serwaa Victoria
[email protected]I've made these empanadas several times now and they're always a hit. I love that I can use different fillings to change up the flavor. My favorite is the classic beef and potato filling, but I've also tried a vegetarian version with black beans and
Kristen Decker
[email protected]I made these empanadas for my family and they were a huge success! Even my picky kids loved them. The cornmeal crust was a nice change from the traditional wheat flour crust.
Nancy Mofokeng
[email protected]These empanadas were easy to make and turned out great! I used a store-bought cornmeal mix to save time, and the empanadas still came out crispy and delicious.
TONY TONY
[email protected]I'm not usually a fan of cornmeal, but these empanadas were delicious! The crust was crispy and the filling was moist and flavorful. I will definitely be making these again.
iphendule mene
[email protected]These empanadas were a hit at my party! Everyone loved the crispy cornmeal crust and the flavorful filling. I'll definitely be making these again.