Cornmeal Empanadas

--FILLING

-- 1 1/2 lb Ground beef

1 1/2 c Thick spaghetti sauce

1/4 c Raisins

2 ts Chili powder

1 ts Brown sugar

1/2 ts Onion powder

1/2 ts Salt

1/4 ts Garlic powder

1/4 ts Ground cinnamon

--CORNMEAL PASTRY

-- 3 c All-purpose flour

2/3 c Cornmeal

1 ts Salt

1 c Shortening

1/2 c Ice water

1 Egg, beaten

1 tb Water

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- in. 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. Taste of Home Ground Collection 1996 Edition