Fiery Fiesta Empanadas

Makes 4 empanadas. Recipe is from Tabasco.

Cornmeal crust:

2 cups all-purpose flour

1 cup yellow cornmeal

1/2 tsp. salt

1 cup butter or margarine, cut into 1-inch pieces

6 tbls. water

Filling

1 lb. ground beef

1 clove garlic, crushed

3 scallions, chopped

1/4 cup taco sauce

1/4 cup pitted ripe olives, chopped

4 tsps. Tabasco green jalapeño pepper sauce, divided

1/2 tsp. dried oregano leaves

1/2 tsp. ground cumin

1/2 tsp. salt

1 cup shredded cheddar or Monterey Jack cheese

1 large egg, beaten

1. Combine flour, cornmeal and salt in medium bowl. Cut in butter until mixture is crumbly. Sprinkle in water, 1 tablespoon at a time, until dough sticks together.

2. On lightly floured surface with a lightly floured rolling pin, roll out half of dough until 1/4 inch thick. Cut dough into two 7-inch rounds. Repeat with remaining dough and scraps. Cover; set aside.

3. Cook ground beef and garlic in a 12-inch skillet over medium-high heat until beef is browned on all sides stirring occasionally to break up beef.

4. Stir in scallions, taco sauce, olives, 3 teaspoons green jalapeño pepper sauce, oregano, cumin and salt until well blended. Stir in cheese.

5. Preheat oven to 375 degrees. Grease large cookie sheet. Spoon about 1/2 cup of the filling on half of each round, leaving a 1/2-inch border.

7. Brush border with egg mixture.

8. Fold dough over filling pressing out air. Crimp edges with fork or fingers to seal.

9. Place on a baking sheet. Bake 25 minutes or until golden.