Hamburger

Empanadas

What you Need

1 pound hamburger (ground beef)

2 medium potatoes, cubed

1 medium onion, diced

1 carrot, diced

1 stalk celery, diced

2 cloves garlic, minced

½ teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon ground cinnamon

1 cup beef broth

½ cup frozen peas,thawed (or fresh)

½ teaspoon salt

½ teaspoon black pepper

1 box (qty 14) mini pie crusts

1 egg

What to Do

Preheat oven to 375°F and place rack in the center of the oven.

Place cubed potatoes in a kettle ½ full of boiling water; cook until tender (~5 minutes); drain and set aside.

Place hamburger, garlic, onions, celery and carrots in a large skillet on medium heat; season with salt and pepper; break up hamburger and stir until the beef is browned and vegetables are softened. (if hamburger has high fat content, drain excess fat before proceeding)

Add chili powder, ground cumin, cinnamon, beef broth, cooked potatoes and peas; mix well and cook over medium heat until most of the liquid has been absorbed; remove from heat.