Southwest Beef Empanadas

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1.) Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.

2.) In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, 2/3 cup water, the potatoes, carrots and onion. Reduce heat to medium; cook 5 minutes, stirring occasionally.

3.) In medium bowl, stir Bisquick mix and boiling water until dough forms. On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to coat; knead 20 times. Divide dough into 6 balls. Pat or roll each ball into 7-inch round. Place on cookie sheet.

4.) Spoon about 1/2 cup beef mixture onto half of each round. Moisten edge of round with water. Fold round over beef mixture; press edge with fork to seal. Cut 3 small slits in top of each crust to allow steam to escape.

5.) Bake 18 to 20 minutes or until light golden brown.

Chef's Note & Story

Empanadas are Spanish turnovers. Usually an individual serving with a savory filling, they can also have fruit fillings and be large enough to serve a family or be bite-size appetizer pastries.

If you prefer, you can use mini cookie cutters or canapé cutters to cut decorative holes in the top of each crust, rather than cutting 3 small slits.