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
Preheat oven to 350F.
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.
Roll out the pie dough to a circle (about 9 inches in diameter).
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.
Cook ground beef mixture for 5-7 minutes. Cool cooked beef for 5 minutes, draining any accumulated grease.
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!
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.
Bulgogi Empanadas
Ingredients
Instructions
- Preheat oven to 350F.
- 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.
- Roll out the pie dough to a circle (about 9 inches in diameter).
- 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.
- Cook ground beef mixture for 5-7 minutes. Cool cooked beef for 5 minutes, draining any accumulated grease.
- 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.
- 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.
Check out some of my other creations:
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