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