Wagyu and Ginger Empanadas
An Argentinian-Japanese Nikkei-Argentine original, classic Argentine empanada pastry filled with wagyu beef mince and ginger so the Japanese premium beef tradition and the South American hand pie format produce a filling where the deep beef umami and the fragrant ginger warmth are structurally present in every bite.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely dice 1 medium onion (150g). Finely grate 2 garlic cloves and 1.5 thumbs fresh ginger (25g). Chop 1 hard-boiled egg and 6 green olives. Make pastry: rub 80g cold cubed butter into 250g flour and 0.5 tsp salt until breadcrumbs form. Add 1 beaten egg and cold water 1 tbsp at a time until smooth dough forms. Wrap and chill 20 minutes. Whisk dipping sauce: combine 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, 5g grated ginger, 0.5 tsp sesame oil.
Saute
Heat 1 tbsp oil in a frying pan over medium-high. Add diced onion, cook 5 minutes until golden. Add garlic and ginger, stir 1 minute. Add 300g wagyu mince, cook 6–7 minutes until browned and dry, breaking it apart as it cooks.
Build
Add 2 tbsp soy sauce, 1 tbsp mirin, 0.5 tsp cumin, 0.5 tsp smoked paprika to the pan. Stir 2 minutes. Remove from heat, fold in chopped egg and olives. Season with 0.25 tsp salt and 0.25 tsp pepper. Cool completely.
Wrap
Preheat oven to 200°C. Divide pastry into 6 equal balls, roll each into a 15cm circle. Place 2 heaped tbsp filling in the centre of each. Fold in half and crimp edges firmly with a fork. Arrange on a lined baking tray.
Bake
Brush empanadas all over with 1 beaten egg wash. Bake at 200°C for 22–25 minutes until deep golden and firm to the touch.
Plate
Transfer warm empanadas to a serving plate. Set the ginger-soy dipping sauce alongside. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.