BBQ Beef Empanadas Recipe

Name: BBQ Beef Empanadas
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 servings, 1 empanada (91 g) each
Ingredients: 1 cup flour; 1/2 tsp. Magic Baking Powder; 1/4 cup shortening; 1/4 cup plus 1 Tbsp. cold water, divided; 1/2 lb. (225 g) extra-lean ground beef; 1 small onion, chopped; 1/4 cup Heinz Tomato Ketchup; 2 Tbsp. Bull's-Eye Bold Original Barbecue Sauce; 2 tsp. Heinz Dijon Mustard; 1 cup Cracker Barrel Shredded Mozza-Cheddar Cheese; 1 egg

Ingredients

1 cup flour
1/2 tsp. Magic Baking Powder
1/4 cup shortening
1/4 cup plus 1 Tbsp. cold water, divided
1/2 lb. (225 g) extra-lean ground beef
1 small onion, chopped
1/4 cup Heinz Tomato Ketchup
2 Tbsp. Bull's-Eye Bold Original Barbecue Sauce
2 tsp. Heinz Dijon Mustard
1 cup Cracker Barrel Shredded Mozza-Cheddar Cheese
1 egg

	PREP TIME 30m	COOK TIME 35m	TOTAL TIME 1h5m
YIELD 6 servings, 1 empanada (91 g) each

Instructions

1. Mix flour and baking powder in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 1/4 cup water, stirring until mixture forms ball. Knead dough on lightly floured surface 5 min. or until smooth and elastic. Wrap tightly in plastic wrap; refrigerate while preparing empanada filling.
2. Brown meat with onions in nonstick skillet; drain. Add ketchup, barbecue sauce and mustard; cook and stir 2 min. Cool completely.
3. Heat oven to 375ºF. Divide dough into 6 pieces. Roll out each piece on lightly floured surface to 7-inch round; place on parchment-covered baking sheet. Stir cheese into meat mixture; spoon about 1/3 cup onto half of each dough round. Beat egg and remaining water; brush onto edges of dough rounds. Fold in half to enclose filling. Press tops lightly to remove excess air; seal edges with fork. Brush tops with remaining egg.
4. Bake 18 to 20 min. or until golden brown.

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