BAKED EMPANADAS

      Title: BAKED EMPANADAS
  Categories: Miamiherald, Appetizers
       Yield: 20 Pieces
  
 MMMMM------------------------BEAN FILLING-----------------------------
       2 c  Cooked pinto beans; rinsed
            -and drained if canned)
     1/2 c  Onion; chopped
       1 cl Garlic; minced
       1 tb Drained, chopped green
            -chilies(canned)
       1 ts -to 2 chili powder
     1/4 ts Ground cumin
       1 tb Cider vinegar
     3/4 c  Cheddar or Monterey Jack
            Cheese; grated (opt)
 
 MMMMM------------------------BEEF FILLING-----------------------------
     1/2 lb Lean ground beef
       1 c  Onion; chopped
       2 cl Garlic; minced
       1 tb Drained, chopped green
            -chilies (canned)
       1 ts -to 2 chili powder
     1/4 ts Ground cumin
            Salt
            Salsa
 
 MMMMM----------------------TO COMPLETE DISH---------------------------
       2 pk Frozen empanada dough (13oz)
            -20 5-inch disks
  
   Make the Bean Filling:  Coarsely mash the beans.  Stir in the onion,
   garlic, chilies, chili powder, cumin and vinegar.
   
   Make the Beef Filling: Saute the beef, onion, and garlic and a
   skillet over medium heat, breaking up the meat into small bits. Cook
   until the beef is browned and the vegetables are soft, about 5
   minutes. Drain off fat in a colander. Wipe out skillet with paper
   towels, and return the meat mixture to it, off the heat. Stir in the
   chilis, chili powder, cumin and salt to taste.
   
   Finish the dish: Preheat the oven to 400 degrees. Place a disk of
   daugh on a work surface. Spoon 2 scant tablespoons of bean filling
   onto one half leaving a 1/2-inch border around the edge. Top with 1
   tablespoon grated cheese if you like. Brush the edges of the dough
   with water. Fold the dough over the filling, forming a half circle.
   With the tines of a fork, press the edges together firmly, and poke a
   few holes, in the top to let the steam escape.  REpeat until you have
   used all the filling. Use the same procedure with the meat filling
   topping with 1 tablespoon salsa if you wish. Place the empanadas on a
   baking sheet, and coast them lightly with vegetable oil spray. Bake
   for 15 to 20 minutes, until golden brown. Serve hot or at room
   temperature.
   
   Nutritional info per serving, beef: 180 cal; 8g pro,
        24 g  carb, 6g fat (32%). Exchanges: .2 veg, 1.6 bread, .5 meat,
   1 fat Nurtritional info per serving, bean: 185 cal; 8g pro,
        34 g  carb, 6g fat (32%). Exchanges: .1 veg, 2.3 bread, .2 meat,
   .4 fat
   
   Source: Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96
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