An experimentation across the proven platform of handhelds, these savoury empanadas are a perfectly thought-out marriage of Mexican and Korean backgrounds. Both accessible and delicious, Korean flavours are woven into the traditionally meaty Mexican filling packaged inside of a baked or fried empanada dough. Serve with a creamy, Korean-inspired dip of mayo, kimchi, and ancho chili powder.
Ingredients
Empanada Dough | Serves 14
- 1 1/2 sticks (3/4 cup/170 g) Unsalted Butter, softened
- 3 cups (750 milliliters) Flour, sifted
- 1/2 tsp (2 milliliters) Salt
- 1 Egg
- 1/2 cup (125 milliliters) Whole Milk
Creamy Dipping Sauce | Serves 14
- 1/2 cup (125 milliliters) Kewpie® Mayo
- 1/2 cup (125 milliliters) Sour Cream
- 1 cup (250 milliliters) Prepared Kimchi, finely chopped
- 1 tsp (5 milliliters) Club House ® Ancho Chili Pepper, Ground
Marinade | Serves 14
- 6 tbsps (90 milliliters) Soy Sauce
- 3 tbsps (45 milliliters) Light Brown Sugar
- 2 tbsps (30 milliliters) Rice Wine
- 1 Medium Asian Pear, cored, finely chopped
- 1/2 cup (125 milliliters) Yellow Onion, chopped
- 1 1/2 tsps (7 milliliters) Club House ® Garlic Powder
- 1/2 tsp (2 milliliters) Club House ® Ginger, Ground
- 1 tbsp (15 milliliters) Sesame Oil
- 1 tsp (5 milliliters) Club House ® Red Pepper, Crushed
Bulgogi Filling | Serves 14
- 1 pound (500 grams) Boneless Ribeye Steak, cut into thin strips
- 1 Small Yellow Onion, thinly sliced
- 1/2 cup (125 milliliters) Matchstick Carrots
- 1 tbsp (15 milliliters) Vegetable Oil
- 1 tbsp (15 milliliters) Club House ® Sesame Seed , toasted
- 4 Scallions, thinly sliced
Procedure
Empanada Dough
- In bowl of stand mixer, beat butter on medium speed 5 minutes until light and fluffy. In separate bowl, mix flour and salt; set aside. In another bowl, beat 1 egg and milk until blended; set aside.
- Alternately add 1/2 of the milk mixture then 1/2 of flour mixture to butter, beating 1 minute on low speed between additions. Mix just until blended. Turn dough out onto floured work surface. Knead just until smooth, being careful not to overwork. Wrap in plastic wrap. Chill in refrigerator 1 hour.
Creamy Dipping Sauce
- In bowl, mix all ingredients to blend. Hold refrigerated for service.
Marinade
- Place all ingredients, except crushed red pepper, in blender container. Cover. Process until smooth. Stir in crushed red pepper. Place beef in resealable plastic bag. Add marinade, turning beef to coat well. Refrigerate 1 hour.
Bulgogi Filling
- In heavy skillet on high heat, heat oil. Add beef, onion and carrots along with marinade; stir-fry until beef is browned and vegetables are tender, about 5 minutes. Remove from skillet using slotted spoon; place in heat-proof bowl. Sprinkle beef mixture with toasted sesame seeds and scallions, tossing to mix. Chill at least 30 minutes to cool. Coarsely chop filling.
Assembly
- Turn dough out onto lightly floured surface. Divide dough into 14 balls. Use a tortilla press to press each dough ball into a circle, about 5 to 6-inches (12.5-15.25 cm) wide. Spoon 2 heaping tablespoons (30 ml) of the Bulgogi Filling in center of each dough circle. Fold dough in half to form half-moon shape, enclosing filling. Press edges to seal. Press again, using tines of a fork to seal completely. Hold refrigerated or frozen until service.
Service
- Heat fryer to 350°F (180°C). Fry empanadas until golden brown. Sprinkle with sesame seeds. Serve with Creamy Dipping Sauce.
CHEF's TIP!
Empanadas can also be baked! Brush empanadas with egg wash, heat oven to 400°F (200°C) and bake 18 to 20 minutes or until crust is puffed and golden.
- Recipe type: Flavour Forecast
