Monday, June 1, 2009

Beef and Vegetable Empanadas

2 item medium-size potatoes, peeled, diced
1/2 pound pound lean ground beef
1/4 cup minced onion
2 teaspoon minced garlic
1 teaspoon dried thyme leaves
1/2 teaspoon salt (optional)
1/2 teaspoon cayenne pepper and/or curry powder
1/2 cup low-fat, reduced-sodium beef broth
1 cup frozen green peas, thawed
15 ounce package refrigerated pie crusts (2 crusts)

In small saucepan, put potatoes in enough water to cover. Cook until tender, about 5 to 8 minutes. Meanwhile, in nonstick skillet, combine ground beef, onion, garlic, thyme, salt and pepper. Cook over medium heat, until meat begins to brown, about 5 minutes. Stir in broth, well-drained potatoes and peas. Cook until most of liquid has evaporated. Heat oven to 350°F. Meanwhile, roll dough out to 10-inch circle. Cut out four 5-inch circles. Place an equal amount of meat filling into center of each circle. Brush cold water around edge of each circle; fold in half to make half-moon–shaped packets. Press edges with tines of fork to seal mixture inside. Place on nonstick baking sheet. Repeat with remaining dough and filling. Bake until pastry is golden brown, about 20 minutes.

8 Serving/s

Nutritional Information
Per empanada: 251 calories, 27 grams carbohydrate, 15 milligrams cholesterol, 12 grams fat, 9 grams protein, 248 milligrams sodium.