|Beef and Coconut Empanada
Clayton Babas,Executive Chef, Guam Reef
8 oz lean ground beef
Brown the ground beef in a hot pan, drain oil and place back into frying pan. Add ginger and saute over medium high heat for 1 minute. Add the onions and peppers and saute for an additional 2 minutes. Add the soy sauce and coconut milk and reduce heat. Let simmer for 5 minutes or until half the liquid has evaporated. Check the seasoning and adjust to taste. Place into a shallow pan and allow to cool. Take the puff pastry and allow to warm, becoming workable. Place 1/4 of the mixture onto the lower third of the pastry. Fold over the other half and seal tightly. Make a decorative border all around. Lightly spray a cookie sheet with bakery release spray and place the empenadas on the sheet. Bake in a 375F oven for approximately 15 minutes or until pastry has browned lightly. Serve warm with chili mango sauce.