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Thai Beef Empanadas

4 ServingsPrep: 25 min. Bake: 10 min.

Ingredients

2 tablespoons finely chopped onion
1 garlic clove, sliced
2 teaspoons olive oil, divided
1 tablespoon chopped seeded serrano pepper
1 tablespoon oyster sauce
1-1/2 teaspoons minced fresh lemongrass
1/2 teaspoon sugar
1 package (17 ounces) refrigerated beef roast au jus
1/2 cup cooked rice
8 frozen empanada wrappers (6 inches), thawed
8 fresh basil leaves
4 teaspoons jalapeno pepper jelly

Directions

In a small skillet, saute onion and garlic in 1-1/2 teaspoons oil
until tender. Stir in the serrano pepper, oyster sauce, lemongrass
and sugar; cook for 1 minute. Using two forks, shred enough beef
roast to measure 1 cup (save remaining roast for another use); stir
into skillet. Remove from the heat.
Spoon 1 tablespoon rice over half of each empanada wrapper to within
1/4 in. of edges; top with 2 tablespoons beef mixture and a basil
leaf. Brush jelly over opposite half of each wrapper. Fold dough
over filling. Moisten edges with water; press with a fork to seal
and prick tops.
Place on a greased baking sheet. Brush tops with remaining oil. Bake

2 of 2

Thai Beef Empanadas (continued)

Directions (continued)

at 425° for 10-13 minutes or until golden brown. Yield: 8
empanadas.

Nutrition Facts: 2 empanadas equals 395 calories, 12 g fat (3 g saturated fat), 37 mg cholesterol, 616 mg sodium, 53 g carbohydrate, 1 g fiber, 21 g protein.