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  Beef and Coconut Empanada
Clayton Babas,Executive Chef, Guam Reef

8 oz lean ground beef
2 Tbs yellow onion, minced
2 Tbs green bell pepper, diced
2 Tbs red bell pepper, diced
1 Tbs green onion, chopped
2 Tbs fresh ginger, chopped
salt and pepper to taste
1 Tbs soy sauce
1/4 cup coconut milk
4 sheets puff pastry, cut into 4" x 4" pieces

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.

Yield: About 4 Servings