Baked Beef Empanadas (light)

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 1 cup finely chopped red potatoes
• 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 lb boneless beef top sirloin steak, trimmed and diced
• 1 garlic clove, minced
• 1 tablespoon finely chopped cilantro
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 36 wonton wrappers
• cooking spray
• fresh cilantro stem (optional)

Recipe

• 1 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.
• 2 preheat oven to 400°f place 2 baking sheets in oven for about 10 minutes.
• 3 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.
• 4 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.
• 5 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°f for 8 minutes or until golden, turning once. garnish with cilantro, if desired.