1 C. finely chopped red potato
\n1 C. finely chopped onion
\n1 C. beef broth
\n1\/4 tsp. ground cumin
\n1\/4 tsp. ground allspice
\n1\/4 tsp. black pepper
\n1\/2 lb. boneless beef top sirloin, trimmed and diced
\n1 garlic clove, minced
\n1 T. finely chopped cilantro
\n1 T. Cornstarch
\n1 T. cold water
\n36 won ton wrappers
\nCooking spray
\nFresh cilantro sprigs (optional)<\/p>\n
Combine first 9 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 degrees. 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 T. 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 degrees for 8 minutes or until golden, turning once. Garnish with cilantro, if desired.<\/p>\n
Yield: 6 servings
\nServing Size: 6 Empanadas<\/p>\n
Calories: 207
\nFat: 3.6g
\nFiber: 1.6g<\/p>\n
Note: So so good. TOO good. You’ll want to eat 3 or 4 servings instead of just one. Worth the work, at least every once in a while.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. finely chopped red potato 1 C. finely chopped onion 1 C. beef broth 1\/4 tsp. ground cumin 1\/4 tsp. ground allspice 1\/4 tsp. black pepper 1\/2 lb. boneless beef top sirloin, trimmed and diced 1 garlic clove, minced 1 T. finely chopped cilantro 1 T. Cornstarch 1 T. cold water 36 won ton wrappers Cooking spray Fresh cilantro sprigs (optional) Combine first 9 ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat;…<\/p>\n