Cornmeal Empanadas

Name: Cornmeal Empanadas
Ingredients: 1-1/2 pounds ground beef; 1-1/2 cups thick spaghetti sauce; 1/4 cup raisins; 2 teaspoons chili powder; 1 teaspoon brown sugar; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon ground cinnamon; 3 cups all-purpose flour; 2/3 cup cornmeal; 1 teaspoon salt; 1 cup shortening; 1/2 cup ice water; 1large egg, beaten; 1 tablespoon water; Taco sauce, optional

17 ingredients

5 steps

Ingredients

1-1/2 pounds ground beef
1-1/2 cups thick spaghetti sauce
1/4 cup raisins
2 teaspoons chili powder
1 teaspoon brown sugar
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground cinnamon
3 cups all-purpose flour
2/3 cup cornmeal
1 teaspoon salt
1 cup shortening
1/2 cup ice water
1large egg, beaten
1 tablespoon water
Taco sauce, optional

Directions

1

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce, raisins and seasonings; simmer.
2

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.
3

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.
4

Place on greased
5

; brush tops with remaining egg mixture. Bake at 400° for 25-30 minutes or until lightly browned. Serve with taco sauce if desired.