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Thai Beef Empanadas

 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.
Nutritional 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.