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1
To make beef filling, crumble and saute beef and onion in a skillet until beef is cooked and onion is soft.
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2
Drain; stir in red chile salsa, chile powder, cumin, garlic powder, coriander, salt and pepper.
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3
Set aside.
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4
Place thawed patty shell dough on a floured board and roll out all in one piece to about 1/16 inch thickness.
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5
Cut dough into rounds with a 3 inch round cookie cutter or a large drinking glass.
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6
Put 2 teaspoons of filling on each dough circle.
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7
Fold each over into a half circle.
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8
Moisten edges with water and press edges together with a fork.
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9
Place empanadas slightly apart on an ungreased cookie sheet.
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10
Prick tops with a fork.
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11
Bake at 400 degrees for 15 to 20 minutes or until golden brown; serve hot.
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12
These may be wrapped carefully after baking and frozen.
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13
To reheat, bake frozen empanadas uncovered at 400 degrees for 5 to 8 minutes.
