Bulgogi Empanadas
By: Club House Kitchens
Made With:
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.
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.
Key products
Instructions
Instructions
- For the Empanada Dough, place butter in bowl of stand mixer. Beat on medium speed 5 minutes until light and fluffy. Meanwhile, mix flour and salt in medium bowl; set aside. Beat 1 egg and milk in separate small bowl; set aside.
- Alternately add half of the milk mixture then half of flour mixture to butter, beating 1 minute on low speed between additions. Mix just until blended. Transfer dough to floured work surface. Knead just until smooth, being careful not to overwork. Wrap in plastic wrap. Refrigerate 1 hour.
- For the Dipping Sauce, mix all ingredients in small bowl. Refrigerate until ready to serve.
- For the Marinade, place all ingredients, except crushed red pepper, in blender container. Cover. Process until smooth. Stir in crushed red pepper. Place beef in large non-reactive bowl. Add marinade, tossing beef to coat well. Cover and refrigerate 1 hour.
- To prepare the Bulgogi Filling, heat oil in large heavy skillet on high heat. Add beef, onion and carrots along with marinade to skillet; 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 sliced green onions, tossing to mix. Cover and refrigerate at least 30 minutes to cool. Coarsely chop filling. Set aside.
- Preheat oven to 400°F (200°C). To assemble Empanadas, place dough on lightly floured work surface. Divide dough into 14 balls. Use a tortilla press lined with wax paper (or small heavy saucepan) to press each dough ball into a circle, about 5 to 6-inches 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.
- Arrange empanadas on large parchment-lined sheet pan. Beat remaining egg in small dish. Brush empanadas with egg wash. Sprinkle with additional sesame seeds, if desired.
- Bake 18 to 20 minutes or until crust is puffed and golden. Serve with Creamy Dipping Sauce.
Test Kitchen Tip: Empanadas can also be fried! Heat oil to 350°F (180°C). Omit egg wash and fry empanadas until golden brown. Sprinkle with sesame seeds to serve.
