Baked Empanadas with Beans

Directions

• Step 1 Make the Bean Filling: Coarsely mash the beans. Stir in the onion, garlic, chilies, chili powder, cumin and vinegar
• Step 2 Make the Beef Filling: Sauté‚ 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.
• Step 3 Wipe out skillet with paper towels, and return the meat mixture to it, off the heat.
• Step 4 Stir in the chilies, chili powder, cumin and salt to taste
• Step 5 Finish the dish: Preheat the oven to 400F. Place a disk of dough on a work surface.
• Step 6 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.
• Step 7 Use the same procedure with the meat filling topping with 1 tablespoon salsa if you wish.
• Step 8 Place the Empanadas on a baking sheet, and coast them lightly with vegetable oil spray.
• Step 9 Bake for 15 to 20 minutes, until golden brown. Serve hot or at room temperature.