Uruguayan Empanadas with Grilled Steak
A classic Uruguayan dish featuring flavorful empanadas filled with seasoned beef and served with a side of grilled steak. This hearty meal is perfect for a warm evening.
Ingredients
- ●2 1/4 cups Flourall-purpose flour
- ●1/2 cup Waterice-cold water
- ●1 pound Beefgrilled steak
- ●1 medium Onionchopped onion
- ●2 cloves Garlicminced garlic
- ●2 tablespoons Worcestershire sauceuruguayan-style
- ●1 large Eggbeaten egg
- ●1 teaspoon Saltkosher salt
- ●1/2 teaspoon Black pepperfreshly ground black pepper
- ●store-bought or homemade Empanada dough
Instructions
- 1
Preheat grill to medium-high heat.
- 2
Season the beef with salt and black pepper.
- 3
Grill the steak for 5-7 minutes per side, or until it reaches an internal temperature of 135°F for medium-rare.
- 4
In a large skillet, heat 1 tablespoon of oil over medium heat.
- 5
Add the chopped onion and cook until softened, about 5 minutes.
- 6
Add the minced garlic and cook for an additional minute.
- 7
Add the Worcestershire sauce and cook for 1 minute, stirring constantly.
- 8
Crumble the beef into the skillet and cook until browned, breaking up the meat with a spoon as it cooks.
- 9
Let the beef mixture cool to room temperature.
- 10
On a lightly floured surface, roll out the empanada dough to a thickness of about 1/8 inch.
- 11
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 12
Place a tablespoon of the beef mixture onto one half of each dough circle.
- 13
Brush the edges of the dough with the beaten egg.
- 14
Fold the dough in half to form a half-circle shape, and press the edges together to seal.
- 15
Use a fork to crimp the edges of the empanada.
- 16
Brush the tops of the empanadas with the remaining egg and sprinkle with salt.
- 17
Grill the empanadas for 2-3 minutes per side, or until golden brown.
- 18
Serve the empanadas with the grilled steak.