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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toss meat with cajun spices, oregano, cumin, salt and black pepper. Set aside. | 2. In a medium skillet, saute onions, peppers and garlic in oil until soft. Add seasoned steak and saute until cooked through. | 3. In a small bowl, combine salsa, broth, and tomato paste. Pour over filling mixture in skillet, simmering for a minute or until slightly thickened. | 4. Add cheese to filling, then transfer filling mixture to a bowl and chill in the fridge while you get to work on cutting the puff pastry. | 5. Cut 18 squares from pastry sheets (you'll get 9 squares out of each sheet by cutting it into thirds at the two creases and cutting each strip into three squares). At this point, I like to sprinkle a little flour on each square and make them a bit bigger using a rolling pin. | 6. Retreive filling from fridge and spoon 1 or 2 tablespoons of filling onto each square or circle. Moisten the edges with water and fold over meat mixture, creating a triangle. Make sure to stuff all the filling in and press the edges together well with your fingers. Then seal the dough by pressing down on the edges with a fork. Repeat with remaining filling and pastry. | 7. Place empanadas on a baking sheet coated with nonstick cooking spray. Brush each empanada with melted butter and pierce the top with a fork to vent steam. Bake at 400 degrees for 15-20 minutes or until golden brown. | 8. While empanadas are baking, melt butter in a small saucepan over medium heat. Wisk in flour and cook for about 1 minute. Wisk in milk gradually until incorporated. Gradually stir in cheese until melted and thickened. Season with cumin, salt and pepper to taste. Drizzle over empanadas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1/2		diced ground	265.2006	0.0	52.2921	6.0973
cajun	1/2	teaspoon		-	-	-	-
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1/4	cup	diced	16.0	3.736	0.44	0.04
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
green bell pepper	1/4	cup	diced	-	-	-	-
serrano pepper	2		minced	1.4	0.2931	0.0761	0.0192
salsa	1/4	cup		18.85	4.316	0.988	0.1105
beef broth	2	tablespoons		2.1	0.012	0.342	0.066
tomato paste	1	tablespoon	sun-dried	13.12	3.0256	0.6912	0.0752
monterey jack cheese	1	cup	shredded	-	-	-	-
puff pastry	2		thawed	2734.2	223.93	36.26	188.65
butter	1/4	cup	melted	85.5	3.9285	2.6715	7.2
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
milk	1	cup		148.84	11.6632	7.686	7.9788
monterey jack cheese	1	cup	shredded	-	-	-	-
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.