Empanadas (Appetizer)

Directions

1. 1
   To make beef filling, crumble and saute beef and onion in a skillet until beef is cooked and onion is soft.
2. 2
   Drain; stir in red chile salsa, chile powder, cumin, garlic powder, coriander, salt and pepper.
3. 3
   Set aside.
4. 4
   Place thawed patty shell dough on a floured board and roll out all in one piece to about 1/16 inch thickness.
5. 5
   Cut dough into rounds with a 3 inch round cookie cutter or a large drinking glass.
6. 6
   Put 2 teaspoons of filling on each dough circle.
7. 7
   Fold each over into a half circle.
8. 8
   Moisten edges with water and press edges together with a fork.
9. 9
   Place empanadas slightly apart on an ungreased cookie sheet.
10. 10
    Prick tops with a fork.
11. 11
    Bake at 400 degrees for 15 to 20 minutes or until golden brown; serve hot.
12. 12
    These may be wrapped carefully after baking and frozen.
13. 13
    To reheat, bake frozen empanadas uncovered at 400 degrees for 5 to 8 minutes.