---------- Recipe via Meal-Master (tm) v8.03
 
      Title: Baked Empanadas
 Categories: Miamiherald, Appetizers
      Yield: 20 Pieces
 
--------------------------------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)

--------------------------------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

------------------------------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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