---------- 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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