Baked Beef Emanadas

1 cup finely chopped red potato
1 cup finely chopped onion
1 cup beef broth
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
1/2 pound boneless beef top sirloin, trimmed and diced
1 garlic clove, minced
1 tablespoon finely chopped cilantro
1 tablespoon cornstarch
1 tablespoon cold water
36 won ton wrappers
Cooking spray
Fresh cilantro sprigs (optional)

Combine first 10 ingredients in a saucepan. Bring to a boil over medium
heat, stirring occasionally. Reduce heat; simmer 8 minutes or until
potato is done, stirring occasionally. Remove from heat. Cool.

Preheat oven to 400F. Place 2 baking sheets in oven for about 10
minutes.

Drain meat mixture in a colander over a bowl. Discard liquid. Finely
chop meat mixture with a knife, or place in a food processor, and pulse
2 times or until finely chopped. Combine cornstarch and water, stirring
with a whisk.

Working with one won ton wrapper at a time (cover the remaining won ton
wrappers with a damp towel to keep them from drying), spoon 1 tablespoon
beef mixture into center of each wrapper. Moisten the edges of each
wrapper with the cornstarch mixture. Bring 2 opposite corners together.
Pinch the points to seal, forming a triangle. Place filled wrapper on a
wire rack. Repeat the procedure with the remaining beef mixture, won ton
wrappers, and cornstarch mixture.

Remove the baking sheets from the oven; coat baking sheets with cooking
spray. Arrange the empanadas in a single layer on baking sheets. Coat
the empanadas with cooking spray. Bake at 400F for 8 minutes or until
golden, turning once. Garnish with cilantro, if desired. Makes 12
servings.