Good solid recipe but I'm sorry, it's unfair to call them Empanadas. Most Latin Americans I know can't even afford sirloin when it's available, much less find won ton wrappers. My husband is Latin American and I've NEVER seen an Empanada in his country made with sirloin or a won ton wrapper..Mostly shredded chicken, shredded pork, shredded beef, cheese, even spinach. And, in a lot of Latin American countries won-ton wrappes are NOT easy to find. In fairness to this great street food, call it something else. Empanadas can be baked, also, not fried.
Baked Beef Empanadas
Beef Empanadas are popular throughout Latin America, and Argentineans devour them with gusto at the start of any serious meal. This recipe uses won ton wrappers instead of pastry for the crust, and the empanadas are baked instead of fried. Aside from the obvious health benefits, using won ton wrappers makes assembling the empanadas quick and easy. Placing the uncooked empanadas on preheated baking sheets helps make them crisp.
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- Calories: 113
- Calories from fat: 9%
- Fat: 1.1g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 0.2g
- Protein: 7.4g
- Carbohydrate: 17.8g
- Fiber: 0.9g
- Cholesterol: 14mg
- Iron: 1.4mg
- Sodium: 202mg
- Calcium: 17mg
- 1 cup finely chopped red potato
- 1 cup finely chopped onion
- 1 cup beef broth
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1/4 teaspoon black pepper
- 1/2 pound boneless beef top sirloin, trimmed and diced
- 1 garlic clove, minced
- 1 tablespoon finely chopped cilantro
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 36 won ton wrappers
- Cooking spray
- Fresh cilantro sprigs (optional)
- Combine first 10 ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 8 minutes or until potato is done, stirring occasionally. Remove from heat. Cool.
- Preheat oven to 400°. Place 2 baking sheets in oven for about 10 minutes.
- Drain meat mixture in a colander over a bowl. Discard liquid. Finely chop meat mixture with a knife, or place in a food processor, and pulse 2 times or until finely chopped. Combine cornstarch and water, stirring with a whisk.
- Working with one won ton wrapper at a time (cover the remaining won ton wrappers with a damp towel to keep them from drying), spoon 1 tablespoon beef mixture into center of each wrapper. Moisten the edges of each wrapper with the cornstarch mixture. Bring 2 opposite corners together. Pinch the points to seal, forming a triangle. Place filled wrapper on a wire rack. Repeat the procedure with the remaining beef mixture, won ton wrappers, and cornstarch mixture.
- Remove the baking sheets from the oven; coat baking sheets with cooking spray. Arrange the empanadas in a single layer on baking sheets. Coat the empanadas with cooking spray. Bake at 400° for 8 minutes or until golden, turning once. Garnish with cilantro, if desired.
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Baked Beef Empanadas Recipe at a Glance
- COURSE: Appetizers, Hors d'Oeuvres
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead, Portable/Picnic
- CUISINE: Mexican, Central/South American
- MAIN INGREDIENT: Beef
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- OCCASION: Autumn, Spring, Summer, Winter, Cinco de Mayo
- PUBLICATION: Cooking Light