Celebrate Cinco de Mayo with a Festive Fiesta

Celebrate Cinco de Mayo with a Festive Fiesta

Makes 4 empanadas Cornmeal Crust

2 cups all-purpose flour

1 cup yellow cornmeal

1/2 teaspoon salt

1 cup (2 sticks) butter or margarine, cut into 1-inch pieces

6 tablespoons water Filling

1 pound ground beef

1 clove garlic, crushed

3 scallions, chopped

1/4 cup taco sauce

1/4 cup pitted ripe olives, chopped

4 teaspoons Tabasco green jalapeÒo pepper sauce, divided 1/2 teaspoon dried oregano leaves

1/2 teaspoon ground cumin

1/2 teaspoon salt

1 cup shredded Cheddar or Monterey Jack cheese

1 large egg, beaten Combine flour, cornmeal and salt in medium bowl. Cut in butter until mixture is crumbly. Sprinkle in water, 1 tablespoon at a time, until dough sticks together.

On lightly floured surface with lightly floured rolling pin, roll out half of dough until 1/4-inch thick. Cut dough into two 7-inch rounds. Repeat with remaining dough and scraps. Cover; set aside.

Cook ground beef and garlic in

12-inch skillet over medium-high heat until beef is browned on all sides, stirring occasionally to break up beef.

Stir in scallions, taco sauce, olives, 3 teaspoons green jalapeÒo pepper sauce, oregano, cumin and salt until well blended. Stir in cheese.

Preheat oven to 375∫F. Grease large cookie sheet. Spoon about

1/2-cup filling on 1/2 of each round, leaving a 1/2-inch border. Stir together egg and remaining teaspoon green jalapeÒo pepper sauce.

Brush border with egg mixture.

Fold dough over filling, pressing out air. Crimp edges with fork or fingers to seal.

Place on baking sheet. Bake 25 minutes or until golden.

Fiery Fiesta Empanadas

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