Recipe - Cornmeal Empanadas

FILLING
1 One half pound Ground beef
1 One half cup Thick spaghetti sauce
One fourth cup Raisins
2 teaspoon Chili powder
1 teaspoon Brown sugar
One half teaspoon Onion powder
One half teaspoon Salt
One fourth teaspoon Garlic powder
One fourth teaspoon Ground cinnamon

CORNMEAL PASTRY
3 cup Allpurpose flour
2/3 cup Cornmeal
1 teaspoon Salt
1 cup Shortening
One half cup Ice water
1 Egg, beaten
1 tablespoon Water
Taco sauce, optional

Cook ground beef; drain. Simmer together filling ingredients. Combine
flour, cornmeal and salt in a bowl. Cut in shortening until mixture
resembles coarse crumbs. Add ice water, alittle at a time, until dough
froms a ball. Cover and let rest for 10 min.

Divide into two balls; roll half on a floured surface to a 16 in. circle.
Cut into four 7 One half in. rounds. Put One half of filling on each round. Brush
with combined egg and water. Fold to form half circles; crimp edges to
seal. Repeat with other dough and fil

Bake on greased baking sheet 2530 minutes at 400F. until lightly browned.
Serve with additional taco sauce, if desired.

Taste of Home Ground Beef Collection 1996 Edition

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini