Wild Empanadas

    1/2 lb lean ground beef
    1/2 cup finely chopped onion
    2 tsp minced garlic
    1 cup cooked wild rice
    1/2 cup chopped raisins
    1/2 cup finely chopped pitted green olives
    1 cup grated Fancy Brand® Pepper Jack Cheese
    2 tsp ground cumin

    1 pkg (17.3 oz) frozen puff pastry, thawed
    1 egg
    1 tsp water

Preheat oven to 400°F. Line large baking sheet with foil; lightly coat with cooking spray. In large skillet, brown ground beef thoroughly with onion and garlic; stir in remaining filling ingredients.

On lightly floured surface, roll each pastry sheet into 12x9–inch rectangle; cut each into twelve squares. Place 2 tsp filling on each square and fold pastry to make triangles; seal edges with fork. In small bowl, beat egg and water; brush over pastry triangles. Bake 15–20 minutes until golden brown.

24 pieces.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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