Uruguayan Empanada Filling with Bitter Mirin Glaze
A sweet and savory empanada filling from Uruguay, topped with a bitter mirin glaze.
Ingredients
- ●2 cups Bitter Empanada Dough
- ●1 cup shredded Uruguayan Cheese
- ●1/4 cup Mirin
- ●2 tablespoons Bitter Glazesee glaze recipe below
- ●to taste Salt
- ●to taste Black Pepper
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Roll out the empanada dough to a thickness of 1/8 inch.
- 3
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 4
Place a spoonful of the Uruguayan cheese in the center of each dough circle.
- 5
Fold the dough in half to form a half-moon shape, and press the edges together to seal the empanada.
- 6
Brush the tops of the empanadas with the bitter mirin glaze.
- 7
Bake the empanadas in the preheated oven for 20-25 minutes, or until golden brown.
- 8
Serve the empanadas warm, garnished with a sprinkle of salt and black pepper.
- 9
To make the bitter mirin glaze, whisk together 2 tablespoons of mirin, 1 tablespoon of water, and 1 tablespoon of bitter glaze in a small bowl.
- 10
Brush the glaze over the empanadas during the last 5 minutes of baking.