Uruguayan Steak Empanadas with Indian Twist
A fusion of Uruguayan and Indian cuisines, these empanadas feature tender steak cooked to perfection and wrapped in a flaky pastry.
Ingredients
- ●500g steakflank steak or skirt steak work well
- ●2 cups all-purpose flourfor pastry dough
- ●2 tablespoons gheeindian clarified butter
- ●1 medium onionchopped
- ●2 inches gingergrated
- ●1 teaspoon garam masalaground
- ●1 teaspoon cuminground
- ●to taste salt
- ●to taste pepper
- ●1 eggbeaten
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, heat 1 tablespoon of ghee over medium-high heat.
- 3
Add the chopped onion and cook until translucent, about 5 minutes.
- 4
Add the grated ginger and cook for an additional 1 minute.
- 5
Add the steak and cook to desired level of doneness, about 5-7 minutes.
- 6
Transfer the steak to a plate and let it rest.
- 7
In a large bowl, combine the flour, garam masala, cumin, salt, and pepper.
- 8
Add the beaten egg and mix until a dough forms.
- 9
Knead the dough for 5-7 minutes until it becomes smooth and pliable.
- 10
Divide the dough into 8 equal pieces and roll out each piece into a thin circle.
- 11
Place a portion of the steak in the center of each circle and fold the dough over to form a half-moon shape.
- 12
Seal the edges with a fork and brush with the remaining ghee.
- 13
Bake the empanadas in the preheated oven for 20-25 minutes, or until golden brown.
- 14
Serve hot and enjoy!