Uruguayan Beef Empanadas with German Twist
A fusion of German and Uruguayan flavors, these empanadas are filled with tender beef and spices, then topped with a tangy German-inspired slaw.
Ingredients
- ●500g Uruguayan beef (ground beef)80/20 lean to fat ratio
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●1 cup Beef brothwarmed
- ●2 tbsp Worcestershire sauceoptional
- ●1 tsp Caraway seedsoptional
- ●2 cups All-purpose flourfor empanada dough
- ●1 large Eggbeaten (for egg wash)
- ●to taste Salt
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large skillet, cook beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
- 3
Add onion and garlic to the skillet and cook until the onion is translucent.
- 4
Stir in beef broth, Worcestershire sauce (if using), and caraway seeds (if using). Bring to a simmer and cook until the liquid has almost completely evaporated.
- 5
Season the beef mixture with salt to taste.
- 6
To make the empanada dough, combine flour and a pinch of salt in a large bowl. Gradually add warm water and mix until a dough forms.
- 7
Divide the dough into 8-10 equal pieces and roll each piece into a thin circle.
- 8
Place a tablespoon or two of the beef mixture in the center of each circle. Fold the dough over the filling to form a half-circle and press the edges together to seal.
- 9
Brush the tops of the empanadas with the beaten egg for a golden glaze.
- 10
Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
- 11
While the empanadas are baking, prepare the German-inspired slaw by mixing together 1 cup of shredded cabbage, 1/2 cup of shredded carrot, 1/4 cup of mayonnaise, and 1 tablespoon of apple cider vinegar.
- 12
Serve the empanadas warm with the slaw on top.