filipino beef empanada

FILLING
93/7 ground beef, 16 oz
1 small onion finely minced
Carrots, raw, 1 small diced
Peas, frozen, 0.5 cup
Raisins, .25 cup
*Potato, raw, 1 small
Garlic, 3 cloves minced
*Soy Sauce, 2 tbsp
salt pepper garlic powder to taste

DOUGH
*Flour, white, 2 cup
I Can't Believe It's Not Butter, Light Spread (Soft), 1 Tbsp, 8 serving
1 TBLS Vinegar, White
Water cold .25 cup
Salt, 1 tsp
1 egg

EGG WASH
Egg, fresh, 1
Milk, nonfat, 3 TBLSP

2 empanadas = 1 serving

WHILE DOUGH IS SITTING IN FRIDGE MAKE FILLING AND TRANSFER TO BOWL AND ALLOW TO COOL

FOR DOUGH- in mixing bowl combine flour and salt, add butter and mix using finger tips until pea size forms in a separate bowl whisk vinegar, egg and cold water. pour into flour mixture and mix together until dough ball forms. wrap in plastic wrap place in fridge 1 hr make a golf ball size shape roll out on floured service

FOR FILLING- heat saute pan and spray with cooking spray add onion and garlic add ground beef and cook til brown add carrots and potatoes stir and allow to cook 10 minutes add peas raisin season with soy sauce black pepper and salt simmer til veggies cooked allow to cool

EGG WASH- whisk egg and milk together

PREPARATION- place a spoonful of filling in rolled dough fold over and seal with fork place on baking sheet lined with parchment paper and brush top with egg wash

bake in 375 degree oven for 20 minutes or until light brown