Baked Beef Empanadas (Light)

Submitted by MarraMamba

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 15
• Yields: 36 empanadas

ingredients

• 1 cup finely chopped red potatoes
• 1 cup finely chopped onion
• 1 cup beef broth
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon black pepper
• 1⁄2 lb boneless beef top sirloin steak, trimmed and diced
• 1 garlic clove, minced
• 1 tablespoon finely chopped cilantro
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 36 wonton wrappers
• cooking spray
• fresh cilantro stem (optional)

directions

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. Preheat oven to 400°F Place 2 baking sheets in oven for about 10 minutes.
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. 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. 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.

Reviews

[aoconnor189]

This recipe was great! I did tweak it a little bit: I used ground turkey instead of beef and browned it separately first before adding it to boil. I also didn't have any Allspice, so instead I used 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and a pinch of ground nutmeg. Plus I was feeling pretty lazy and used regular 'ol tortillas, glued them shut with flour and water, and pan fried them. I didn't let the filling cool, so it was hot all the way through. The sauce that brought this ALL together was the Roasted Pineapple & Habanero glaze you can get at Costco. The sweetness complimented the cumin so well. I warmed a couple tablespoons in the microwave for us to dip. It was AMAZING. SO GOOD. I will be making this again!

 

[DailyInspiration]

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.

 

[MsSally]

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.

 

[Nimz_]

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

 

[Lorrie in Montreal]

Made for Photo Tag Fall/Winter 07 These are easy to prepare and quite tasty.You could even add some thawed frozen peas to add another dimension or some chopped mushrooms.I used egg roll wrappers because thats what I had on hand but a won ton wrapper would make a nicer size for a little appy.