Easy Empanada with a Twist
From a pocket to a pop, feed more with less effort at your next get together. Easy Empanada with a Twist is best with our Asia Inspired sauce.
Ingredients
Dipping Sauce
- 5 Thai chilis
- 1 cups olive oil
- 1 cup spiced vinegar
- 1 bunch cilantro
- 3 red jalapeno chopped
- 1 cup green onions
- 5 cloves garlic
- 3 slices ginger
- 16 sesame leaves (aka. perilla leaves)
- 1 bunch minari
Dough
- 6 oz butter
- 4 cloves garlic minced
- 1 egg
- ¾ cup cold water
- 3 cups all purpose flour
- 1 tsp baking powder
- 2 Tbsp powdered milk
- 1 tsp salt
- 2 tsp granulated sugar
Filling
- 1½ lbs ground beef
- 1½ cup frozen peas and carrots
- ½ large onion chopped
- 4 cloves garlic minced
- 2 cups hot water
- 2 tsp beef Dashida
- 1 Tbsp Patis
- ¾ tsp salt
- ½ tsp pepper
Additional
- flour flour to dust hands when forming pops
- 1 egg scrambled for egg wash
Instructions
Prepare 1 day ahead- Sauce
- In blender, combine olive oil, spiced vinegar, Thai chilis, garlic. Blend until ingredients are liquified.
- Add sesame leaves (perilla) , minari and cilantro. Blend using the shred setting on your blender. Pour into storage container or bowl.
- Add chopped red jalapenos and stir well and refrigerate.
Prepare 1 day ahead- Filling
- In a pan on medium heat, add oil and saute chopped onions until translucent.
- Add ground beef and brown until fully cooked. Drain fat well.
- In a separate container, combine water and dashida. Stir until dashida is dissolved. Pour into pan with ground beef.
- On medium high heat, simmer and stir to reduce the water. Just before water is completely reduced add peas and carrots.
- Remove from heat when water is reduced. Refrigerate once cooled.
Prepare 1 day ahead- Garlic Butter for Dough
- In a sauce pan, melt butter at a medium heat.
- Add garlic and stir for a few minutes.
- Remove from heat. Refrigerate once cooled
Dough
- In a large mixing bowl, combine dry ingredients: (flour, salt, sugar, baking powder, and powdered milk). Mix well.
- Add garlic butter to dry ingredients and chop/blend until wet sandy texture.
- Form a well in the center of dry ingredients, add egg and ⅓ of cold water. Whisk until ball is formed in the well.
- Add 2½ cups of filling and ⅓ cold water. Mix well.
- Add remaining ⅓ water. Mix well.
Forming Pops
- Pre-heat oven to 350°.
- Dust hands with flour.
- Roll dough in hands for 1½" balls. Place on non-stick baking sheet or silpat mat.
- Brush egg wash on each Pop.
- Bake for 20-25 minutes. Check at 20 minutes for doneness.
Notes
Stir sauce before serving.
Optional, use toothpicks or skewers to serve.
Best when served warm.