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Recipe: Baked Beef Empanadas Lowfat
Similar Categories: Baked, Beef, Empanadas, Lowfat
1 cup finely chopped red potato
1 cup finely chopped onion
1 cup beef broth
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
1/2 pound boneless beef top sirloin, trimmed and diced
1 garlic clove, minced
1 tablespoon finely chopped cilantro
1 tablespoon cornstarch
1 tablespoon cold water
36 won ton wrappers
Cooking spray
Fresh cilantro sprigs (optional)
Combine first 10 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
tablespoon 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.
NUTRITIONAL INFO:
calories 113; carbohydrates 17.8 g; cholesterol 14 mg; fat 1.1 g;
sodium 202 mg; protein 7.4 g; calcium 17 mg; iron 1.4 mg; fiber 0.9
g;
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