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Fiery Fiesta Empanadas

Servings 4

Ingredients

  • Cornmeal Crust
  • 2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1 cup 2 sticks butter or margarine, cut into 1-inch pieces
  • 6 tablespoons water
  • Filling
  • 1 pound ground beef
  • 1 clove garlic crushed
  • 3 scallions chopped
  • 1/4 cup taco sauce
  • 1/4 cup pitted ripe olives chopped
  • 4 teaspoons Tabasco green jalapeño pepper sauce divided
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 cup shredded Cheddar or Monterey Jack cheese
  • 1 large egg beaten

Instructions

  • Combine flour, cornmeal and salt in medium bowl. Cut in butter until mixture is crumbly. Sprinkle in water, 1 tablespoon at a time, until dough sticks together.
  • On lightly floured surface with lightly floured rolling pin, roll out half of dough until 1/4-inch thick. Cut dough into two 7-inch rounds. Repeat with remaining dough and scraps. Cover; set aside.
  • Cook ground beef and garlic in 12-inch skillet over medium-high heat until beef is browned on all sides, stirring occasionally to break up beef.
  • Stir in scallions, taco sauce, olives, 3 teaspoons green jalapeño pepper sauce, oregano, cumin and salt until well blended. Stir in cheese.
  • Preheat oven to 375ºF. Grease large cookie sheet. Spoon about 1/2-cup filling on 1/2 of each round, leaving a 1/2-inch border.
  • Stir together egg and remaining teaspoon green jalapeño pepper sauce.
  • Brush border with egg mixture.
  • Fold dough over filling, pressing out air. Crimp edges with fork or fingers to seal.
  • Place on baking sheet. Bake 25 minutes or until golden.
Keyword: beef, Cinco de Mayo