Recipe - Beef And Potato Empanadas

6 ounce Cooked roast beef; shredded
One half cup Green onion; chopped
One fourth cup Onion; finely chopped
1 tablespoon Jalapeno; canned, chopped
One half teaspoon Garlic; minced
One half teaspoon Salt
One half teaspoon Pepper
2 md Potato; peel, cook, and chop
One fourth cup Beef broth
2 Sheets frozen puff pastry;
thawed

To make filling: Combine beef, green onion, onion, jalapeno pepper, garlic,
salt and pepper in medium bowl; mix well. Stir in potatoes and enough of
the beef broth to moisten and hold mixture together.

Preheat oven to 400 degrees. Roll out each pastry sheet to 12X12inch
square on lightly floured surface. Cut each square into nine 4inch
squares. Place rounded tablespoonful of filling on each square. Fold over
to form triangle; seal edges with fork. Place on baking sheet. Bake about
20 minutes or until golden brown.

Makes 18

Recipe by: Colorado Potato Administrative Committee

Posted to MCRecipe Digest by Sas sas@sassybeth.com on Mar 18, 1998