Asian Meat Pie Empanadas




12 Empanada disks (found in the frozen food section) or see recipe below*

1/4 cup brown sugar, packed

1/4 cup reduced sodium soy sauce

2 teaspoons sesame oil

1/2 teaspoon crushed red-pepper flakes, or more to taste

1/4 teaspoon ground ginger

1 tablespoon vegetable oil

3 cloves garlic, minced

1 pound ground beef

2 green onions, thinly sliced

1 egg, beaten with water for egg wash

1/4 teaspoon sesame seeds


Empanada Dough:

2 ½ cups flour

½ tsp. salt

4 oz. butter, chilled and cut into ¼ inch cubes

1 egg

1/3 cup ice water


Dipping Sauce:

¼ cup sour cream

1 Tbsp. Sriracha sauce



Preheat oven to 375°F and place rack into the center of the oven.

In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.

Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes. Allow to cool.

In a small bowl mix together an egg with 1 tbsp of water to create egg wash.

Working with one prepared dough at a time, wet a pastry brush with egg wash and dampen the inside ¼ inch edge of dough. Add ⅓ cup of filling into center of the dough.

Fold the dough over the filling to create a ½ circle shape. Using a fork, firmly press the edges together. Repeat this process with remaining dough and filling and arrange on a parchment lined baking sheet.

Brush the top of each empanada with egg wash until coated. Sprinkle with sesame seeds. Bake for 30 min or until golden brown.

Serve immediately, garnished with green onion, if desired.


Empanada Dough:

To make the pastry dough pulse the flour and salt in a food processor. Add butter, egg, and ice water. Pulse until the mixture resembles coarse crumbs.

Shape the dough into a ball. Tightly cover the dough in plastic wrap and place in the refrigerator for at least 30 minutes.

While your empanada dough is resting prepare the filling.

Remove dough from refrigerator and divide it into 10 equal part—roughly 2.2 oz each. Roll each piece of dough very thin on a lightly floured surface until you have a circle roughly 7” wide.


Dipping Sauce:

Stir to combine.

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