Uruguayan Bitter Empanada with Italian Twist
A fusion of Italian and Uruguayan flavors in this savory empanada filled with bitter, mirin-glazed onions and ground beef.
Ingredients
- ●1 pound Ground beef80/20 lean to fat ratio
- ●1 large Onionthinly sliced
- ●2 tablespoons BitterUruguayan bitter leaves, chopped
- ●2 tablespoons Mirinsweet Japanese cooking wine
- ●4-6 Empanada doughhomemade or store-bought
- ●to taste Salt
- ●to taste Black pepper
- ●2 tablespoons Olive oilfor brushing empanada crust
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out empanada dough to 1/4 inch thickness.
- 3
In a pan, heat olive oil over medium heat. Add sliced onions and cook until caramelized.
- 4
Add ground beef to the pan, breaking it up with a spoon as it cooks.
- 5
Add chopped bitter leaves and mirin glaze to the pan, stirring to combine.
- 6
Season with salt and black pepper to taste.
- 7
Place a spoonful of the beef and onion mixture onto one half of the empanada dough.
- 8
Brush the edges of the dough with water and fold the other half over the filling.
- 9
Crimp the edges to seal the empanada and brush with olive oil.
- 10
Bake empanadas in the preheated oven for 20-25 minutes, or until golden brown.
- 11
Serve hot and enjoy!