ASIAN FLAVORED EMPANADAS

It’s 7 here in Sweden and I just woke up after a 2 hour “after-school-nap”- my last lecturer just killed me with his packed full PowerPoint slides about business ethics so I needed a rest. Now I have some pork belly in the oven and I can´t wait to take it out because the smell is fantastic!

Speaking of fantastic food; asian flavored empanadas. Had them this week and they are pretty amazing and so easy to make with the cheat-pastry.

You will need;
500 g minced beef
3 tbs low sodium soya 
1-2 cloves of garlic
1 tbs grated ginger
2 tbs onion powder
1 tbs toasted sesame oil
1-2 tsp cayenne pepper (depending on how hot you want it)
3 spring onions 
1 pack of puff pastry
Egg for egg-wash
Salt and pepper
Sesame seeds

Do like this;
Start with preparing the filling; in a pan on medium-high heat brown off the minced beef. Add in soya, sesame oil, garlic, ginger, onion powder and cayenne. Lower the heat and let it cook together for 5 minutes. Chop the spring onions finely, add them in the pan and take it off the heat. Let it cool completely before moving on.

Preheat the oven to 200 degrees.
Roll out the puff pastry thinly, you don’t want it to puff up too much. Then cut out circles, re-roll the leftovers until you have used all the dough. Wet the edges of the dough, place the filling on one side making sure to leave the edges free. Fold over the clean side and close the edges either with a fork or by crimping them together. Poke a small hole on top so the steam can escape somewhere.

Place on a baking tray, lightly brush with egg-wash and sprinkle over sesame seeds. Bake for about 20 min or until the empanadas are golden. Serve with a salad and roasted corn.