Empanadas Recipe

Mix the Dough

In a large bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Gradually add water, mixing until the dough comes together.

Knead the Dough

Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Cook the Filling

In a skillet over medium heat, add a small amount of oil. Sauté the garlic and ginger until fragrant, about 1 minute. Add the mushrooms and cook until they are soft. Then, add the chopped cabbage and cook until wilted.

Add Pork and Seasoning

Stir in the Korean BBQ pork, soy sauce, sesame oil, and green onions. Cook for an additional 2-3 minutes until everything is well combined. Remove from heat and let cool.

Roll the Dough

After the dough has chilled, roll it out on a floured surface to about 1/8 inch thick. Use a round cutter (about 4 inches in diameter) to cut out circles.

Fill the Empanadas

Place about 1 tablespoon of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.

Bake or Fry

Preheat the oven to 375°F (190°C). If baking, place the empanadas on a lined baking sheet and brush with a little oil or egg wash. Bake for 20-25 minutes or until golden brown. If frying, heat oil in a deep pan and fry the empanadas until golden brown, about 3-4 minutes on each side.

Serve with Sauce

Serve the empanadas warm with your choice of Gochujang sauce or soy sauce on the side.