Thailand Meets South America Empanadas

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe brings together the vibrant flavors of Thailand and South America in a delicious fusion of empanadas. Combining the traditional concept of empanadas with Thai-inspired fillings, this dish offers a unique twist on a classic favorite. With a perfect balance of spices, herbs, and ingredients from both regions, these empanadas are sure to tantalize your taste buds. Whether you're a fan of Thai cuisine or South American flavors, this recipe is a delightful blend of two culinary worlds.

Keywords: Thailand, South America, empanadas, fusion, flavors

Thailand meets south america empanadas recipe details

Thailand meets south america empanadas recipe, recipe Rating: 4.7
Number of votes:124

If you have some extra roast beef, consider this food experiment: Thai flavors inside the classic South American pastry shell, the empanada. An incredible sweet/spicy mix.
Ready in: 37 mins

Ingredients

Makes: 8 empanadas

• 2 teaspoons olive oil
• 2 tablespoons finely chopped onion
• 1 garlic clove, sliced
• 1 tablespoon chopped seeded serrano pepper
• 1 tablespoon oyster sauce
• 1 1/2 teaspoons finely minced fresh lemongrass
• 1/2 teaspoon sugar
• 1 cup shredded cooked roast beef
• 1/2 cup cooked rice
• 8 (6-inch) frozen empanada wrappers, thawed
• 8 basil leaves
• 4 teaspoons jalapeno pepper jelly

Preparation method

Prep: 25 mins | Cook: 12 mins

1. Pour 1 1/2 teaspoons oil into a skillet and set over medium heat. Add onion and garlic. Cook for about 6 minutes to soften, then add serrano, oyster sauce, lemongrass, and sugar. Cook, stirring, for 1 more minute. Add beef and stir to coat. Turn heat off.
2. Preheat oven to 425 degrees F and coat a baking sheet with nonstick cooking spray.
3. Place 1 tablespoon rice, 2 tablespoons beef filling, 1 basil leaf, and 1/2 teaspoon pepper jelly on each empanada wrapper. Fold in half, dampen edges of wrappers with water, and pinch sealed. Poke the tops with a fork, then set on prepared baking sheet.
4. Use a pastry brush to coat the empanadas with remaining 1/2 teaspoon oil. Bake for about 12 minutes to brown, then serve.