Bottarga Empanadas with Spicy Thai Dipping Sauce
A fusion twist on traditional empanadas, featuring the rich and savory flavor of bottarga. Paired with a spicy Thai dipping sauce for added depth.
Ingredients
- ●8 oz bottarga
- ●1 package uruguayan empanada dough
- ●2 tbsp rich, molten chocolate
- ●2 green chilies
- ●2 tbsp fish sauce
- ●2 tbsp lime juice
- ●1/4 cup chopped cilantro
- ●1/4 cup coconut milk
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out empanada dough to desired thickness.
- 3
Cut out circles of dough and place a spoonful of bottarga in the center of each.
- 4
Brush the edges with a little water and fold the dough in half to form a half-circle.
- 5
Press the edges together with a fork to seal.
- 6
Brush the tops with a little melted chocolate.
- 7
Bake for 20-25 minutes or until golden brown.
- 8
Meanwhile, combine fish sauce, lime juice, and chopped cilantro in a bowl.
- 9
Add coconut milk and stir to combine.
- 10
Heat the mixture in a saucepan over medium heat until hot and bubbly.
- 11
Serve the empanadas with the spicy Thai dipping sauce.