Beef Empanadas

Beef Empanadas

Filling:

1 lb. lean ground beef

2 T. olive oil

2 medium potatoes peeled, parboiled for 5 minutes and grated

1 large onion finely chopped

3/4 t. chili powder

1/2 ground cumin

salt and pepper to taste

Heat oil in a heavy skillet and crumble in beef. Cook for about 4 minutes and add potatoes, onion, chili powder and cumin. Saute until onion begins to soften, about 5 minutes. Taste for seasoning and set aside to cool.

To assemble:

Preheat oven to 400°F. Roll out dough on a lightly floured surface, to a thickness of 1/8 inch. Cut out 5 1/2 inch circles. Place 2 T. of filling in the center of each circle. Fold over and shape into crescent shapes. Crimp edges with a fork. Pierce with a fork several times. Place on an ungreased baking sheet. Bake for 15 – 20 minutes until pastries area light brown. Serve hot, with the sauce separate.