Beef And Potato Empanadas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizers, Pies & past | 18 | Servings | |
INGREDIENTS
| 6 | oz | Cooked roast beef, shredded |
| 1/2 | c | Green onion, chopped |
| 1/4 | c | Onion, finely chopped |
| 1 | T | Jalapeno, canned chopped |
| 1/2 | t | Garlic, minced |
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| 2 | Potato, peel cook and chop | |
| 1/4 | c | Beef broth |
| 2 | Sheets frozen puff pastry | |
| thawed |
INSTRUCTIONS
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 12X12-inch square on lightly floured surface. Cut each square into nine 4-inch 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 MC-Recipe Digest by Sas <sas@sassybeth.com> on Mar 18, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 207
Calories From Fat: 132
Total Fat: 14.6g
Cholesterol: 9.7mg
Sodium: 158mg
Potassium: 53.9mg
Carbohydrates: 14g
Fiber: <1g
Sugar: <1g
Protein: 4.7g