Wagyu Empanadas Recipe
Recipe information
Make Wagyu Empanadas in just 4h . braised short rib stuffed savory pastries with a honey manchengo ricotta spread
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Ingredients
Empanada Dough and Filling
Instructions
1. Prepare the Short Rib Filling
In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until translucent. Add the Wagyu short ribs and sear on all sides until browned. Stir in cumin, paprika, salt, and pepper.
2. Braised Short Rib
Pour in the beef broth, bring to a boil, then reduce heat to low. Cover and simmer for about 3 hours or until the meat is tender and falls off the bone. Remove the ribs, shred the meat, and mix back with the cooking liquid. Let cool.
3. Prepare the Ricotta Spread
In a bowl, combine the ricotta cheese, grated Manchego cheese, and honey. Mix until smooth and set aside.
4. Assemble the Empanadas
Preheat the oven to 375°F (190°C). Take one empanada dough disc and place a spoonful of the short rib filling in the center. Top with a small dollop of the ricotta mixture. Fold the dough over to create a half-moon shape and crimp the edges to seal.
5. Bake the Empanadas
Arrange the empanadas on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown. Serve warm with remaining honey Manchego ricotta spread on the side.
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