Uruguayan Empanada Filling with Mirin Glaze
A fusion of Uruguayan and Japanese flavors, this empanada filling features a sweet and savory mixture of beef and onions, topped with a sticky mirin glaze.
Ingredients
- ●500g Uruguayan BeefGround beef
- ●1 medium OnionDiced
- ●3 cloves GarlicMinced
- ●60ml MirinSweet Japanese cooking wine
- ●10g BitterBitter melon, diced
- ●4-6 pieces Empanada DoughHomemade or store-bought
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large pan, cook the ground beef over medium-high heat until browned, breaking it up with a spoon as it cooks.
- 3
Add the diced onion and minced garlic to the pan and cook until the onion is translucent.
- 4
Stir in the diced bitter melon and cook for an additional 2-3 minutes.
- 5
In a small bowl, whisk together the mirin and a pinch of salt.
- 6
Add the mirin glaze to the pan and stir to combine.
- 7
Roll out the empanada dough and cut into desired shapes.
- 8
Place a tablespoon of the beef mixture onto one half of each dough shape and fold in half to form a triangle or circle.
- 9
Brush the tops of the empanadas with egg wash and sprinkle with sesame seeds.
- 10
Bake the empanadas in the preheated oven for 15-20 minutes, or until golden brown.
- 11
Serve warm and enjoy!