Thai Beef Empanadas
A unique fusion of Thai flavors with Uruguayan empanadas, filled with tender beef and spices.
Ingredients
- ●500g Ground Beef80/20 lean to fat ratio
- ●2 tbsp Thai Red Curry Pasteadjust to taste
- ●1/4 cup Fresh Cilantrochopped
- ●2 tbsp Lime Juicefreshly squeezed
- ●2 cups All-Purpose Flourfor empanada dough
- ●1/4 cup Vegetable Oilfor brushing
- ●to taste Salt
- ●1 tsp Sugaroptional
- ●1 Eggbeaten (for egg wash)
- ●1 cup Waterfor empanada dough
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large pan over medium-high heat, cook the ground beef until browned, breaking it up into small pieces as it cooks.
- 3
Add the Thai Red Curry Paste to the pan and cook for 1-2 minutes, until fragrant.
- 4
Stir in the chopped cilantro and lime juice. Season with salt and sugar to taste.
- 5
In a separate bowl, combine the flour, salt, and water to form a dough for the empanadas.
- 6
Divide the dough into 8-10 equal pieces and roll each into a ball.
- 7
Use a rolling pin to flatten each ball into a thin circle.
- 8
Spoon the beef filling onto one half of each circle, leaving a 1/2 inch border around the edges.
- 9
Brush the edges with the beaten egg and fold the other half of the dough over the filling to form a half-moon shape.
- 10
Press the edges together to seal the empanada and brush with vegetable oil.
- 11
Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, until golden brown.