Bulgogi Empanadas

A Korean beef preparation so precious that required its own pastry escort. We're all about safety.

Ingredients

1/4 pound ground beef

1/2 small pear, peeled and grated

2 tablespoons reduced sodium soy sauce

1 tablespoon coconut sugar

1 tablespoon toasted sesame oil

1 tablespoon garlic paste

1 teaspoon freshly grated ginger

1 shallot, minced

1 teaspoon gochujang (Korean red pepper paste)

1 teaspoon toasted sesame seeds

7 ounces of raw pie dough

1 egg, beaten

Instructions

1. Preheat oven to 350F.

2. In a medium bowl, combine ground beef, pear, soy sauce, sugar, sesame oil, garlic paste, ginger, shallot, and gochujang. Cover and refrigerate for 30 minutes.

3. Roll out the pie dough to a circle (about 9 inches in diameter). 

4. Using a biscuit cutter or comparable ring mold, punch out circles of pie crust (6 circles). Gather the scraps and roll them out. This should get you 2 more circles.

5. Cook ground beef mixture for 5-7 minutes. Cool cooked beef for 5 minutes, draining any accumulated grease.

6. Add 1-2 teaspoons of filling to the middle of each circle. Fold each circle in half to encase the filling and seal the edges. Crimp the sealed edges with a fork and place each empanada on a parchment-lined baking sheet. If you like gadgets, try using this fun dumpling press instead!

7. Brush egg on top of each empanada and bake until golden (20-25 minutes). Remove from oven and place empanadas on a cooling rack for 5 minutes before serving.

Print

With ImageWithout Image

Bulgogi Empanadas

Yield: 2

Author: Dink Cuisine

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

A Korean beef preparation so precious that required its own pastry escort. We're all about safety.

Ingredients

• 1/4 pound ground beef
• 1/2 small pear, peeled and grated
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon coconut sugar
• 1 tablespoon toasted sesame oil
• 1 tablespoon garlic paste
• 1 teaspoon freshly grated ginger
• 1 shallot, minced
• 1 teaspoon gochujang (Korean red pepper paste)
• 1 teaspoon toasted sesame seeds
• 7 ounces of raw pie dough
• 1 egg, beaten

Instructions

1. Preheat oven to 350F.
2. In a medium bowl, combine ground beef, pear, soy sauce, sugar, sesame oil, garlic paste, ginger, shallot, and gochujang. Cover and refrigerate for 30 minutes.
3. Roll out the pie dough to a circle (about 9 inches in diameter).
4. Using a biscuit cutter or comparable ring mold, punch out circles of pie crust (6 circles). Gather the scraps and roll them out. This should get you 2 more circles.
5. Cook ground beef mixture for 5-7 minutes. Cool cooked beef for 5 minutes, draining any accumulated grease.
6. Add 1-2 teaspoons of filling to the middle of each circle. Fold each circle in half to encase the filling and seal the edges. Crimp the sealed edges with a fork and place each empanada on a parchment-lined baking sheet.
7. Brush egg on top of each empanada and bake until golden (20-25 minutes). Remove from oven and place empanadas on a cooling rack for 5 minutes before serving.

Magic Dumpling Maker Press Set of 4 Molds | BONUS Non Stick Pastry Mat | Dumplings | Empanada Press | Pierogi | Ravioli | Gyoza | Turnovers | Potsticker | Calzone | Pelmeni | 3, 4, 5, 6 inch

Magic Dumpling

Buy on Amazon

---

Check out some of my other creations:

DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!

Subscribe and be the first to find out about my new recipes!