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Post by marlaoh on May 6, 2003 6:01:07 GMT -6
EMPANADAS www.ksl.comIngredients: 1 pound ground beef 1 small onion, chopped 1-2 cloves garlic, minced 1/2 cup bell pepper, chopped (optional) 3-5 Roma tomatoes, chopped 1 package (1.25 oz.) taco seasoning 1 package refrigerated pie crust 1 egg, beaten shredded lettuce sour cream salsa Method: Brown the meat with onion, garlic, and green pepper. Drain off excess fat. Add half the chopped tomatoes, taco seasoning, and 1/2-cup water. Simmer 5 minutes. Unfold one piecrust and place on non-stick cookie sheet. Place half the meat mixture on one side of pastry crust – to within 1 inch of edge. Dampen edges with a finger dipped in water. Fold crust over filling and press edges together with a fork to seal. Cut slits in top of crust to allow steam to vent. Repeat with remaining pastry crust and filling. Brush tops with beaten egg. Bake at 4000 F for 20-30 minutes or golden brown. Cut each empanada into 4 wedges and serve with shredded lettuce, dollop of sour cream, salsa and remaining chopped tomatoes.
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