Baked Empanadas

Photo: flickr user avlxyz

Ingredients

2 cups Cooked pinto beans, rinsed and drained if canned)

1 cup Onion, chopped

1 clove Garlic, minced

1 tablespoon Drained, chopped green chilies(canned)

1 teaspoon -to 2 chili powder

1 teaspoon Ground cumin

1 tablespoon Cider vinegar

1 cup Cheddar or Monterey Jack, Cheese, grated

1 pound Lean ground beef

1 cup Onion, chopped

2 cls Garlic, minced

1 tablespoon Drained, chopped green chilies (canned)

1 teaspoon -to 2 chili powder

teaspoon Ground cumin

Salt

Salsa

2 pkts Frozen empanada dough (13oz) 20 5-inch disks

Preparation

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