Empanadas (Appetizer) - cooking recipe

Ingredients

1 (10 ounce) package frozen patty shells, thawed
1/2 lb lean ground beef
1/4 cup minced onion
3 tablespoons red chile salsa, hot or mild
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
salt and pepper

Preparation

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