Argentiniangluten-freevia groq
Argentinian Empanadas with Ikura and Malt Vinegar Dipping Sauce
A twist on traditional empanadas, filled with ikura and served with a malt vinegar dipping sauce.
⏱50 min🍽8 servings📊medium
🥕
Ingredients
- ●1 package Argentinian empanadashomemade or store-bought
- ●1 cup Ikurasalmon roe
- ●1/2 cup Malt vinegarfor dipping sauce
- ●1/4 cup Malty beerfor dipping sauce
- ●2 cups Pillowy flourfor dipping sauce
- ●1 Eggfor brushing empanadas
- ●1 cup Waterfor dipping sauce
👨🍳
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Open empanada package and separate the dough.
- 3
Place a spoonful of ikura in the center of each empanada dough.
- 4
Fold the dough over the ikura and press the edges to seal.
- 5
Brush the tops of the empanadas with egg for a golden glaze.
- 6
Bake the empanadas in the preheated oven for 15-20 minutes, or until golden brown.
- 7
Meanwhile, mix malt vinegar, malt beer, and pillowy flour in a bowl.
- 8
Add water to the bowl and stir until the dipping sauce is smooth.
- 9
Serve the empanadas hot with the malt vinegar dipping sauce.
- 10
Garnish with additional ikura if desired.