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Beef Empanadas

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Beef Empanadas
Recipe type: Entree
Beef Empanadas are a Venezuelan food recipe with beef stuffed pastries.
  • ¼ lb. ground beef
  • 3 tbsp. onion, chopped
  • 3 tbsp. green bell pepper, chopped
  • 1 garlic clove, minced
  • 3 tbsp. raisins, chopped
  • ½ tsp. ground cumin
  • ½ tsp. paprika
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 10 green olives, sliced
  • 1 tbsp. tomato paste
  • ½ tsp. hot sauce
  • 1 tbsp. cornstarch
  • 1 tbsp. water
  • 36 wonton wrapper
  • cooking spray
  1. Preheat the oven to 400F.
  2. Over medium-high heat, sauté the meat in a small, nonstick skillet, stirring often, until browned. Drain the grease from the pan.
  3. Add the onion, bell pepper, and garlic and cook for 5 minutes, stirring often.
  4. Remove from heat. Stir in the raisins, spices, salt and pepper, green olives, tomato paste, and hot sauce.
  5. Place two clean cookie sheets in the oven for about 10 minutes.
  6. Combine the cornstarch and the water in a small bowl.
  7. Place the first wonton wrapper on a clean surface in front of you. (While working with each wonton wrapper, cover the others with a damp kitchen towel to prevent them from drying out.)
  8. Spoon 1 tbsp. of the beef mixture onto the center of the wrapper.
  9. Moisten the edges of the wrapper with the cornstarch mixture and bring two opposite corners together to form a triangle. Pinch the edges to seal the wonton closed.
  10. Repeat with the remaining filling, wrappers, and cornstarch mixture.
  11. Remove the baking sheets from the oven and spray with cooking spray.
  12. Place the empanadas in a single layer on the baking sheets.
  13. Bake for 8 minutes, or until golden brown, turning once.

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