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8 servings
suggest servings
| Filling | |||
| 1 1/2 | pounds | ground beef | |
| 1 1/2 | cups | spaghetti sauce | thick |
| 1/4 | cup | raisins, seedless | |
| 2 | teaspoons | chili powder | |
| 1 | teaspoon | brown sugar | |
| 1/2 | teaspoon | onion powder | |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | garlic powder | |
| 1/4 | teaspoon | cinnamon | ground |
| Cornmeal pastry | |||
| 3 | cups | flour, all-purpose | |
| 2/3 | cup | cornmeal | |
| 1 | teaspoon | salt | |
| 1 | cup | vegetable shortening | |
| 1/2 | cup | water | ice cold |
| 1 | each | egg | beaten |
| 1 | tablespoon | water | |
| 1 | x | taco sauce | optional |
Cook ground beef; drain.
Simmer together filling ingredients.
Combine flour, cornmeal and salt in a bowl.
Cut in shortening until mixture resembles coarse crumbs.
Add ice water, alittle at a time, until dough froms a ball.
Cover and let rest for 10 min.
Divide into two balls; roll half on a floured surface to a 16- inch circle.
Cut into four 7 1/2 in. rounds. Put 1/2 of filling on each round.
Brush with combined egg and water. Fold to form half circles; crimp edges to seal.
Repeat with other dough and fil Bake on greased baking sheet 25-30 minutes at 400F. until lightly browned.
Serve with additional taco sauce, if desired.
| % Daily Value* | |
| Total Fat 17.0g | 27% |
| Saturated Fat 6.0g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 546mg | 23% |
| Total Carbohydrate 56.0g | 19% |
| Dietary Fiber 4.0g | 15% |
| Sugars 9.0g | |
| Protein 28.0g | 56% |
| Vitamin A | 10% | Vitamin C | 10% | |
| Calcium | 5% | Iron | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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You're making pastry cream for a banana cream pie for dessert tomorrow. Chilling it overnight should render it appetizingly ...
Swapped out the white wine for apple juice and served with penne pasta (added to pot pre-cooked for the last five minutes). Delicious and the kids love it too.
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