Steps:
- In a small skillet, saute onion and garlic in 1-1/2 teaspoons oil until tender. Stir in the serrano pepper, oyster sauce, lemongrass and sugar; cook for 1 minute. Using two forks, shred enough beef roast to measure 1 cup (save remaining roast for another use); stir into skillet. Remove from the heat., Spoon 1 tablespoon rice over half of each empanada wrapper to within 1/4 in. of edges; top with 2 tablespoons beef mixture and a basil leaf. Brush jelly over opposite half of each wrapper. Fold dough over filling. Moisten edges with water; press with a fork to seal and prick tops., Place on a greased baking sheet. Brush tops with remaining oil. Bake at 425° for 10-13 minutes or until golden brown.
Nutrition Facts : Calories 155 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 386mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 0 fiber), Protein 13g protein.
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