BEEF AND POTATO EMPANADAS

6 ounces cooked roast beef, shredded
1/2 cup chopped green onion
1/4 cup finely chopped onion
1 tablespoon chopped canned jalapeno
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 medium potato, peel, cooked, and chopped
1/4 cup beef broth
2 sheets frozen puff pastry, thawed

TO MAKE THE FILLING:
Combine beef, green onion, onion, jalapeno pepper, garlic, salt and pepper in medium bowl; mix well. Stir in potatoes and enough of the beef broth to moisten and hold mixture together.

Preheat oven to 400 degrees F.

Roll out each pastry sheet to 12x12-inch square on lightly floured surface. Cut each square into nine 4-inch squares.

Place rounded tablespoonful of filling on each square. Fold over to form triangle; seal edges with fork. Place on baking sheet.

Bake about 20 minutes or until golden brown.

Makes 18 empanadas
Source: Colorado Potato Administrative Committee