Recipe: Beef-Filled Empanadas (using ground beef and refrigerated pie crust)

BEEF-FILLED EMPANADAS

1/2 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped fresh tomato
1/4 cup chopped green bell pepper
1/2 clove garlic, minced
1 tablespoon flour
1 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1 Pillsbury All Ready Pie Crust (1/2 package)
1 tablespoon water
1 egg yolk

Saute beef until lightly browned. Pour off excess fat and drain beef on paper towel to get out all excess fat.

Return beef to pan, add onion, tomato, green pepper, and garlic. Cook until onion is tender, stirring often.

Blend in flour, salt, and pepper. Cook until thickened, stirring constantly. Cool.

Prepare pie crust and roll to 1/8-inch thickness. Cut into 3- to 4-inch rounds. Spoon meat mixture onto rounds and fold. Place on ungreased baking pan.

Add water to egg yolk, beat slightly. Brush tops of pastry lightly with egg mixture.

Bake in 425 degree F oven until browned, 10-15 minutes.

Makes 6 servings