Beef Empanadas
What You Will Need
Ingredients
- 1 Tbsp. olive oil
- 1 small onion, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 lb. ground beef
- ⅛ cup flour + some for rolling dough
- 10 dough rounds
- 1 egg, beaten, for egg wash
Seasoning
- 2 garlic cloves, chopped
- 1 tsp. salt
- ½ tsp. dried oregano
- ¼ tsp. cumin
- ¼ tsp. black pepper
Sauce Mix
- 8 oz. can tomato sauce
- 2 Tbsp. water
- 1 Tbsp. Lee Kum Kee Sodium Reduced Soy Sauce
Made with
Lee Kum Kee products
How to make it
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Heat the oil in a large skillet over medium heat. Add in the diced onion, carrot and celery, then cook down for 5 minutes until soft. Add in chopped garlic and continue to stir.
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Bump the heat to high and add in the ground beef, all the seasonings and continue mixing until well combined. Cook beef until browned, about 5 more minutes. At this point, you may have a lot of oil, drain out before continuing.
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Add the tomato sauce, water, Lee Kum Kee Sodium Reduced Soy Sauce and flour into the beef and stir well to combine. Bring the heat to low and cover. Simmer for 15 minutes until most of the liquid has cooked off and has thickened. Taste the filling and make adjustments as needed. Remove from heat and let cool.
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Preheat oven to 350ºF and then line a baking sheet with parchment paper and a little flour. In a small bowl, whisk the egg for your egg wash. 1 by 1 make the empanadas by scooping 2 Tbsp. of beef mixture just off the center of each dough round. Moisten the edges with egg wash and then fold over. Press ends together with a fork to seal. Make two small slits on the top of each to vent, then place on baking sheet and continue to make the rest of them.
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Brush tops with egg wash and bake for 25 minutes until golden brown and crispy.
