Baked Beef Empanadas

Beef Empanadas are popular throughout Latin America, and Argentineans devour them with gusto at the start of any serious meal. This recipe uses won ton wrappers instead of pastry for the crust, and the empanadas are baked instead of fried. Aside from the obvious health benefits, using won ton wrappers makes assembling the empanadas quick and easy. Placing the uncooked empanadas on preheated baking sheets helps make them crisp.

Yield: 12 servings (serving size: 3 empanadas)

Ingredients

• 1  cup  finely chopped red potato
• 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  pound  boneless beef top sirloin, trimmed and diced
• 1  garlic clove, minced
• 1  tablespoon  finely chopped cilantro
• 1  tablespoon  cornstarch
• 1  tablespoon  cold water
• 36  won ton wrappers
• Cooking spray
• Fresh cilantro sprigs (optional)

Preparation

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°. 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° for 8 minutes or until golden, turning once. Garnish with cilantro, if desired.

Nutritional Information

Calories:

113 (9% from fat)

Fat:

1.1g (sat 0.3g,mono 0.3g,poly 0.2g)

Protein:

7.4g

Carbohydrate:

17.8g

Fiber:

0.9g

Cholesterol:

14mg

Iron:

1.4mg

Sodium:

202mg

Calcium:

17mg