Corn, Black Beans & Beef Empanadas

Filling
1/2 cup chicken broth
1 pound 85% lean ground beef
salt and pepper to taste
1 tablespoon olive oil
2 medium onions, finely chopped
6 garlic cloves, minced
1/2 cup frozen corn kernels
1/2 cup canned black beans, rinsed
1 teaspoon ground cumin
1/4 teaspoon cayenne
1/8 teaspoon ground cloves
1/2 cup packed cilantro leaves, coarsely chopped
1/2 cup taco shredded cheese blend

1 package empanada dough rounds

To make the filling, heat the oil in a skillet and saute the onions and garlic until softened. Add the corn, black beans, cumin, cayenne, and cloves and cook until fragrant. Crumble the beef into the pan and brown. Add the chicken broth to the pan to deglaze and transfer the beef mixture to a bowl; cool.

Stir in the cilantro leaves into the beef mixture and season with salt and pepper to taste. Continue to cool completely in the refrigerator. Once cooled completely, fold in the cheese.

To assemble the empanadas, preheat the oven to 425 degrees and place a large baking sheet in the oven. Using the premade empanada dough, place 1/3 cup of filling mixture in the center of each dough round. Brush the edges of the dough with water and fold dough over the filling. Press the edges to seal and crimp the edges using a fork.

To bake, drizzle 2 tablespoons of oil over the surface of the large preheated baking sheet and then return to the oven for 2 minutes. Remove the baking sheet from the oven and place the empanadas onto the baking sheet. Brush the tops of the empanadas with oil. Place the baking sheet of empanadas in the preheated oven and bake for 25-30 minutes until well browned and crisp. Cool empanadas on a wire rack for 10 minutes and serve.

Lebel (24) - Preheat oven to 425 degrees with a large baking sheet in the oven. Drizzle 2 tbl of oil over preheated sheet & return oven for 2 min. Remove the baking sheet & place the frozen empanadas on sheet. Brush the tops of the empanadas with oil. Bake for 30-35 minutes until well browned and crisp. Cool empanadas on a wire rack for 10 minutes and serve. 4/12/12