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1
Make the Bean Filling: Coarsely mash the beans.
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2
Stir in the onion, garlic, chilies, chili pwdr, cumin and vinegar.
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3
Make the Beef Filling: Saute/fry the beef, onion, and garlic and a skillet over medium heat, breaking up the meat into small bits.
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4
Cook till the beef is browned and the vegetables are soft, about 5 min.
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5
Drain off fat in a colander.
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6
Wipe out skillet with paper towels, and return the meat mix to it, off the heat.
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7
Stir in the chilis, chili pwdr, cumin and salt to taste.
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8
Finish the dish: Preheat the oven to 400 degrees.
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9
Place a disk of daugh on a work surface.
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10
Spoon 2 scant Tbsp.
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11
of bean filling onto one half leaving a 1/2-inch border around the edge.
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12
Top with 1 Tbsp.
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13
grated cheese if desired.
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14
Brush the edges of the dough with water.
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15
Fold the dough over the filling, forming a half circle.
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16
With the tines of a fork, press the edges together firmly, and poke a few holes, in the top to let the steam escape.
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17
REpeat till you have used all the filling.
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18
Use the same procedure with the meat filling topping with 1 Tbsp.
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19
salsa if you wish.
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20
Place the empanadas on a baking sheet, and coast them lightly with vegetable oil spray.
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21
Bake for 15 to 20 min, till golden.
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22
Serve warm or possibly at room temperature.
