Beef Empanadas

Delicious empanadas-baked not fried

• 1 lb ground beef
• 3 large garlic cloves, chopped
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/3 cup chopped fresh cilantro
• salt and pepper 
• 2 packages frozen puff pastry, thawed (4 sheets)
• 3 large egg yolks, beaten (for glaze)

1.  Heat medium nonstick skillet over medium high heat, add beef and garlic, cook, stirring often and breaking into small pieces with a wooden spoon, until beef is cooked, about 3 minutes
2.  Add tomato paste, cumin, and cayenne
3. Reduce heat to medium; cook, stirring often, to let flavors meld, about 4 minutes
4. Add cilantro; season to taste with salt and pepper
5. Let filling cool to room temperature
6. Preheat oven to 375 degrees, line 2 baking sheets with parchment paper
7. Cut each pastry sheet into four equal squares for a total of 16 squares
8. Lightly brush edges of squares with glaze
9. Spoon filling into center of each, dividing equally
10. Fold edges over, forming triangles, and press to seal
11. Crimp edges with tines of a fork
12. Divide triangles between prepared sheets
13. Brush tops with glaze
14. Bake until tops are puffed and golden brown, about 20 minutes

Note: These can be prepared 6 hours in advance-cover and chill
Empanadas can also be frozen on a tray after step 13-then just bag and store in freezer (To bake: cook from frozen @ 375 for about 40 min)


Scrumptious with a cooling, creamy black bean dipping sauce