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    You are in: Home / Recipes / Baked Beef Empanadas (Light) Recipe
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    Baked Beef Empanadas (Light)

    Baked Beef Empanadas (Light). Photo by MsSally

    1/6 Photos of Baked Beef Empanadas (Light)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    45 mins

    30 mins

    MarraMamba's Note:

    From Cooking Light--they use wonton skins for easy assembly. Haven't tried it yet. This makes 36 empanadas at 3 per serving so I plan to freeze most.

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    Ingredients:

    Yield:

    empanadas

    Units: US | Metric

    Directions:

    1. 1
      Combine first 10 ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 8 minutes or until potato is done, stirring occasionally. Remove from heat. Cool.
    2. 2
      Preheat oven to 400°F Place 2 baking sheets in oven for about 10 minutes.
    3. 3
      Drain meat mixture in a colander over a bowl. Discard liquid. Finely chop meat mixture with a knife, or place in a food processor, and pulse 2 times or until finely chopped. Combine cornstarch and water, stirring with a whisk.
    4. 4
      Working with one won ton wrapper at a time (cover the remaining won ton wrappers with a damp towel to keep them from drying), spoon 1 tablespoon beef mixture into center of each wrapper. Moisten the edges of each wrapper with the cornstarch mixture. Bring 2 opposite corners together. Pinch the points to seal, forming a triangle. Place filled wrapper on a wire rack. Repeat the procedure with the remaining beef mixture, won ton wrappers, and cornstarch mixture.
    5. 5
      Remove the baking sheets from the oven; coat baking sheets with cooking spray. Arrange the empanadas in a single layer on baking sheets. Coat the empanadas with cooking spray. Bake at 400°F for 8 minutes or until golden, turning once. Garnish with cilantro, if desired.

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    Ratings & Reviews:

    • on February 01, 2012

      45

      Made these empanadas today for lunch and used egg roll wrappers in order to make a larger portion. Loved the way they brown up on the baking sheet - will definitely use this method for other recipes as well. I served them with salsa as we felt that the empanadas themselves did not have enough spice. Next time I will increase the cumin and possibly add additional mexican spices to jazz them up a bit. Thanks for the post and I will definitely try them again! Made for Everyday is a Holiday tag, February, 2012.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2008

      55

      Marra, This is great. I did change it just slightly. I used egg roll wrappers and made it into a dinner dish. Great flavor and will make again as appies. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 26, 2007

      45

      We enjoyed these for a light lunch today but felt there was something missing. But I've never had Empanadas so I have nothing to compare them to. They were easy to make. The only change I made was I halved the recipe. Thanks MarraMamba

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Baked Beef Empanadas (Light)

    Serving Size: 1 (1096 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 37.8
     
    Calories from Fat 3
    76%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 4.5 mg
    1%
    Sodium 91.2 mg
    3%
    Total Carbohydrate 5.9 g
    1%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.2 g
    0%
    Protein 2.3 g
    4%

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