Publisher Photo
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 at 425° for 10-13 minutes or until golden brown. Yield: 8 empanadas.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Thai Beef Empanadas in Fresh Home Summer 2010, p99

Nutritional Facts

2 each: 155 calories, 6g fat (2g saturated fat), 37mg cholesterol, 386mg sodium, 13g carbohydrate (5g sugars, 0 fiber), 13g protein.

  • 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
  1. 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.
  2. 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.
  3. Place on a greased baking sheet. Brush tops with remaining oil. Bake at 425° for 10-13 minutes or until golden brown. Yield: 8 empanadas.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Thai Beef Empanadas in Fresh Home Summer 2010, p99

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