• 1 Rating
Source: Better Homes and Gardens


Ingredient Checklist


The day before:
  • Grease two large baking sheets; set aside. In a medium bowl combine Korean Beef and sweet potato. In a small saucepan whisk together the 1/2 cup reserved marinade and the cornstarch. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add to beef mixture. Stir in cilantro.

Instructions Checklist
  • Divide Master Dough into 16 portions. Roll or pat one portion into a 4-inch round. Spoon about 2 to 3 tablespoons of the beef mixture onto one side of the dough round. Fold opposite side of the dough round over beef mixture; seal edges with a fork. Transfer to a prepared baking sheet; prick top a few times with a fork. Repeat with the remaining dough and beef mixture. Cover with plastic wrap. Chill overnight.

Instructions Checklist
Instructions Checklist
The day of:
  • Let empanadas stand at room temperature for 20 minutes. Preheat oven to 400°F. In a small bowl whisk together egg and the water. Brush over dough. Sprinkle with sesame seeds. Bake in the preheated oven for 15 to 20 minutes or until golden. Tote in an insulated carrier or wrap container in towels and place in a cooler (without ice). Serve within two hours.

*Test Kitchen Tip:

For this recipe, use cilantro in the Master Dough.

Nutrition Facts

194 calories; 6 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 26 mg cholesterol; 393 mg sodium. 185 mg potassium; 25 g carbohydrates; 2 g fiber; 4 g sugar; 9 g protein; 0 g trans fatty acid; 3256 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 56 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 2 mg iron;


1 Ratings
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  • 1 star values: 1