These small pastry pockets are filled with spicy beef and vegetables.


1/4 pound ground round beef
1 teaspoon olive oil
3 tablespoons onion, chopped
3 tablespoons green pepper, chopped
1 garlic clove, minced
1 tablespoon capers
2 tablespoons ketchup
1/2 teaspoon hot sauce
1/4 teaspoon dried cilantro leaves
1/8 teaspoon salt
1 package wonton wrappers, usually found in produce section


Preheat oven to 400°

Saute beef in olive oil in a small skillet until cooked, stirring to crumble. Drain on a paper towel. Using the same pan, saute onion, pepper and garlic until tender. Add beef and heat. Stir in remaining ingredients except wonton wrappers.

Spoon 1 tablespoon of filling onto each wrapper. Moisten edges of wrapper with water. Fold over filling to form a triangle. Press edges tightly together to seal.

Spray baking sheet with non-stick cooking spray.

Place empanaditas on prepared sheet and brush tops lightly with olive oil.

Bake for 8 minutes or until lightly browned.

Yields: approx. 18 appetizers

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