Prep 45 mins
Cook 30 mins
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.
- 236.59 ml finely chopped red potatoes
- 236.59 ml finely chopped onion
- 236.59 ml beef broth
- 1.23 ml salt
- 1.23 ml ground cumin
- 1.23 ml ground allspice
- 1.23 ml black pepper
- 226.79 g boneless beef top sirloin steak, trimmed and diced
- 1 garlic clove, minced
- 14.79 ml finely chopped cilantro
- 14.79 ml cornstarch
- 14.79 ml cold water
- 36 wonton wrappers
- cooking spray
- fresh cilantro stem (optional)
- 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.
- Preheat oven to 400°F Place 2 baking sheets in oven for about 10 minutes.
- 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.
- 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.
- 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.
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.
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.
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