Recipe: Spicy Beef Empanadas
1 can (14½ ounces) stewed tomatoes, drained and chopped
2 tablespoons chopped fresh jalapeño pepper
1 teaspoon ground cumin
1 cup chopped or shredded roast beef, firmly packed (see note)
1 package (14 ounces) refrigerated piecrust dough
½ cup shredded pepper Jack cheese
1 egg yolk
1 tablespoon water
Heat the oven to 400 degrees.In a 3-quart saucepan, combine the drained tomatoes, jalapeño, cumin and cooked roast beef. Place over medium heat, and bring to a simmer (or very low boil) to heat through. While the meat mixture is heating, spray a baking sheet with a nonstick cooking spray and set aside.Roll the piecrust out on a lightly floured surface. With a pizza cutter, cut each piecrust dough circle into quarters. In the center of each piece of dough, place 2 tablespoons meat mixture and 1 tablespoon cheese. Fold the dough corners into the round edge, and pinch with your fingers to seal. Seal the bottom of each empanada by pressing the tines of a fork along the edge. Transfer the empanadas to a prepared baking sheet. (Repeat with the remaining dough quarters, beef and cheese.)Mix together the egg yolk and water. Brush lightly over the tops of the empanadas. Bake, uncovered, until the tops are golden brown and the crust is flaky, about 8-10 minutes. Remove from the oven, cool slightly (about 5 minutes), and then serve.Serves eight.Cook's note: You can use leftover roast beef or buy the already prepared roast beef (in au jus) in the refrigerator section of your grocery store. Be sure to drain any natural or added juices from the meat before measuring.@Recipe nutrition:Nutrition values per pie: 294 calories (53 percent from fat), 18 g fat (8 g saturated), 26 g carbohydrates, 1 g fiber, 9 g protein, 52.5 mg cholesterol, 474 mg sodium.