Uruguayan-Style Beef Empanadas
A hearty twist on traditional empanadas, filled with Uruguayan-style seasoned beef and served with a side of tangy chimichurri.
Ingredients
- ●1 lb Beef (Ground)
- ●1 large Onion
- ●1 Egg
- ●to taste Salt
- ●to taste Black Pepper
- ●3 cloves Garlic
- ●1 tsp Cumin
- ●for serving Chimichurri (store-bought or homemade)
- ●1 package Bao Dough (homemade or store-bought)
- ●1 packet Yeast
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Combine beef, onion, egg, salt, black pepper, and cumin in a large bowl.
- 3
Mix well with your hands until just combined.
- 4
Divide bao dough into 8-10 equal pieces.
- 5
Roll each piece into a ball and use a rolling pin to flatten into a thin circle.
- 6
Place a tablespoon of beef mixture onto one half of the dough, leaving a 1/2 inch border around the edges.
- 7
Fold the dough in half to form a half-moon shape, pressing edges together to seal.
- 8
Repeat with remaining dough and filling.
- 9
Place empanadas on a baking sheet lined with parchment paper.
- 10
Brush tops with a little water and bake for 20-25 minutes, or until golden brown.
- 11
Serve warm with chimichurri for dipping.