Giant Empanadas Recipe

• Prep: 35 min. Bake: 20 min.
         Serves 6

Ingredients

• 1 pound ground beef
  
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 unbaked pastry shells (9 inches)
• 1 egg yolk
• 1 tablespoon water
• Sour cream, chopped fresh tomatoes and/or shredded cheese and lettuce for garnish, optional

Directions

• In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomatoes and seasonings. Simmer, uncovered, for 15 minutes, stirring occasionally.
• Place pastry shells on a baking sheet. Divide filling; spoon half of filling on one half of each pastry, spreading to within 1 in. of edges. Fold other half of pastry over filling and press edges to seal. Beat egg yolk with water; brush over pastries.
• Bake at 400° for 20 minutes or until golden. Cut into wedges to serve. Garnish with sour cream, tomatoes, cheese and/or lettuce if desir
• ed. Yield: 6 servings.
• http://www.tasteofhome.com/recipes/Giant-Empanadas

Originally published as Giant Empanadas in Country Ground Beef , p92