Uruguayan-Style Empanada Filling with Thai Twist
A fusion recipe combining the flavors of Uruguay with the spicy kick of Thailand. Pan-seared empanadas filled with a savory beef filling, onions, and a hint of cumin, served with a side of tangy and sour chutney.
Ingredients
- ●1 lb Uruguayan Beefground beef
- ●1 medium Onionchopped
- ●2 Juicy Tomatodiced
- ●1/4 cup Sour Chutneystore-bought or homemade
- ●1 tsp Cuminground
- ●1 package Doughempanada dough
- ●2 tbsp Vegetable Oilfor frying
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a pan, cook the Uruguayan beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
- 3
Add the chopped onion and cook until it's translucent.
- 4
Add the diced tomato and cook for an additional 2 minutes.
- 5
Stir in the cumin and cook for 1 minute.
- 6
Roll out the empanada dough and cut into circles.
- 7
Place a spoonful of the beef mixture onto one half of each dough circle.
- 8
Fold the dough in half and press the edges together to seal the empanada.
- 9
Brush the tops with egg wash and bake for 20-25 minutes or until golden brown.
- 10
Fry the empanadas in hot oil until crispy and golden brown.
- 11
Serve with a side of sour chutney for dipping.