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Have you made Cornmeal Empanadas?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Spanish
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cornmeal Empanadas

Date Added: January 04, 2014


1 1/2 Pounds Ground Beef 1 1/2 Pounds Ground beef lean
1 1/2 Cups Spaghetti Sauce 1 1/2 Cups Thick spaghetti sauce
1/4 Cup Raisin 1/4 Cup Raisins soaked for an hour in:
2 Teaspoons Chili Powder 2 Teaspoons Chili powder or to taste
1 Teaspoon Brown Sugar 1 Teaspoon Brown sugar (optional)
1/2 Teaspoon Onion Powder 1/2 Teaspoon Onion powder
1/2 Teaspoon Salt 1/2 Teaspoon Salt (I used reduced sodium)
1/4 Teaspoon Garlic Powder 1/4 Teaspoon Garlic powder up to 3
1/4 Teaspoon Ground Cinnamon 1/4 Teaspoon Ground cinnamon up to 1/2 teaspoon
3 Cups All-Purpose Flour 3 Cups All-purpose flour plus more
Cup Cornmeal Cup Cornmeal optional
1 Teaspoon Salt 1 Teaspoon Salt (I used reduced sodium)
1 Cup Shortening 1 Cup Shortening (I just use butter)
1/2 Cup Water 1/2 Cup Ice water (up to 6)
1 Unit Egg 1 Unit Egg beaten
1 Tablespoon Water 1 Tablespoon Water reserved from cooking
1 Unit Taco Sauce 1 Unit Taco sauce optional
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1. Cook ground beef; drain.

2. Simmer together filling ingredients. Combine flour, cornmeal and salt in a bowl.

3. Cut in shortening until mixture resembles coarse crumbs.

4. Add ice water, alittle at a time, until dough froms a ball.

5. Cover and let rest for 10 minutes Divide into two balls; roll half on a floured surface to a 16- in.

6. circle. Cut into four 7 1/2 in. rounds. Put 1/2 of filling on each round.

7. Brush with combined egg and water. Fold to form half circles; crimp edges to seal.

8. Repeat with other dough and fil Bake on greased baking sheet 25-30 minutes at 400F until lightly browned.

9. Serve with additional taco sauce, if desired.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Tomato, Corn, Garlic, Natural Sweeteners, Fructose Malabsorption, Hot Pepper, Beef, Onion allergies.
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