Beef and Cheese Empanadas

Instructions

1. Brown ground beef; drain in a colander, pressing to remove excess fat. Return drained beef to the pan to continue cooking.
2. Add water, tomato paste, chili powder, cumin, garlic powder, onion flakes, salt and pepper to beef in the pan; mix well.
3. Cook until ground beef mixture reaches at least 160°F.
4. Transfer ground beef mixture to hotel pan to cool. Follow HAACP guidelines if filling does not reach 40°F within 6 hours of cooking.
5. Once the filling is cool, mix in shredded cheese.
6. Roll or flatten each thawed biscuit into 6-inch rounds. Do NOT use release spray on work surface.
7. Use a #10 scoop to portion ground beef filling in the center of each biscuit round.
8. Fold each empanada in half, stretching the dough lightly to seal. Use a fork to crimp edges.
9. Place empanadas onto sprayed parchment-lined baking sheets.
10. When ready to bake, spray empanadas with butter spray for shiny finish. Bake in a 325°F oven for 10-15 minutes, rotating pan halfway through, until golden and the filling reaches 165°F for at least 15 seconds.
11. Hold hot, uncovered, until service. CCP: Maintain hot food at 140°F or above.

Recipe Tips: Empanadas can be made ahead of serving and stored frozen until baked.