Empanadas
Ingredients
1 lb ground beef
2 potatoes, diced
1 c White ale
1 t cumin
1 clove garlic grated/pressed
1 medium onion, diced Salt and pepper to taste
1 T cornstarch
1 T cold water Wonton wrappers [found in the produce section of the market] cilantro sprigs (optional)
1 lb ground beef 2 potatoes, diced 1 cup Alaskan White Ale 1 t cumin 1 clove garlic grated/pressed 1 medium onion, diced Salt and pepper to taste 1 T cornstarch 1 T cold water Wonton wrappers [found in the produce section of the market] cilantro sprigs (optional)
Directions
Brown the ground beef with a small amount of oil. Once browned, add the next 6 ingredients and cook over medium heat until the potatoes are soft. Combine cornstarch and water; add to beef mixture. Using one wonton wrapper at a time (keep others covered with a damp cloth), place 1 T of the beef mixture in the center. Moisten the edges with water and fold the edges together, pinching to seal. Preheat oven to 400°. On a greased baking sheet, place each empanada in a single layer. Spray each empanada with cooking spray. Bake for 8 min, turning once and golden brown. sprinkle with cilantro sprigs.
