---------- Recipe via Meal-Master (tm) v8.03
       Title: Baked Empanadas
  Categories: Miamiherald, Appetizers
       Yield: 20 Pieces
 --------------------------------BEAN FILLING--------------------------------
       2 c  Cooked pinto beans; rinsed
            -and drained if canned)
     1/2 c  Onion; chopped
       1 cl Garlic; minced
       1 tb Drained, chopped green
            -chilies (canned)
       1 ts -to 2 chili powder
     1/4 ts Ground cumin
       1 tb Cider vinegar
     3/4 c  Cheddar or Monterey Jack
            Cheese; grated (opt)
 --------------------------------BEEF FILLING--------------------------------
     1/2 lb Lean ground beef
       1 c  Onion; chopped
       2 cl Garlic; minced
       1 tb Drained, chopped green
            -chilies (canned)
       1 ts -to 2 chili powder
     1/4 ts Ground cumin
 ------------------------------TO COMPLETE DISH------------------------------
       2 pk Frozen empanada dough (13oz)
            -20 5-inch disks
   Make the Bean Filling:  Coarsely mash the beans.  Stir in the onion,
   garlic, chilies, chili powder, cumin and vinegar.
   Make the Beef Filling: Saute the beef, onion, and garlic and a skillet over
   medium heat, breaking up the meat into small bits. Cook until the beef is
   browned and the vegetables are soft, about 5 minutes. Drain off fat in a
   colander. Wipe out skillet with paper towels, and return the meat mixture
   to it, off the heat.  Stir in the chilis, chili powder, cumin and salt to
   Finish the dish: Preheat the oven to 400 degrees. Place a disk of daugh on
   a work surface. Spoon 2 scant tablespoons of bean filling onto one half
   leaving a 1/2-inch border around the edge.  Top with 1 tablespoon grated
   cheese if you like. Brush the edges of the dough with water. Fold the dough
   over the filling, forming a half circle. With the tines of a fork, press
   the edges together firmly, and poke a few holes, in the top to let the
   steam escape.  REpeat until you have used all the filling. Use the same
   procedure with the meat filling topping with 1 tablespoon salsa if you
   wish. Place the empanadas on a baking sheet, and coast them lightly with
   vegetable oil spray.  Bake for 15 to 20 minutes, until golden brown. Serve
   hot or at room temperature.
   Nutritional info per serving, beef: 180 cal; 8g pro,
        24 g  carb, 6g fat (32%). Exchanges: .2 veg, 1.6 bread, .5 meat, 1 fat
   Nurtritional info per serving, bean: 185 cal; 8g pro,
        34 g  carb, 6g fat (32%). Exchanges: .1 veg, 2.3 bread, .2 meat, .4
   Source: Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96