Kaiyo Rooftop Nikkei beef empanadas
Thomas J. Story
AuthorAlex Reccio, Kaiyo Rooftop
Aji amarillo peppers are a staple of Nikkei cuisine, often paired with the bounty of seafood found on Peru’s Pacific coast. Here, the San Francisco-based team at Kaiyo Rooftop utilizes them in a puree for beef empanadas brushed with a simple egg wash.

How to Make It

1

Heat 6 Tbsp. oil over high heat in a large saucepan. Sweat onions in oil and add the beef when you start smelling the aroma of the onions, about 5 minutes.

2

Cook over medium heat until juice from the beef evaporates, 10-12 minutes, and then add tomato paste.

3

Season with salt to taste. Add all other ingredients except the tomato, parsley, and eggs.

4

Lower heat to bring to a simmer and let the meat stew in its juices, 10-12 minutes. Taste for seasoning and add eggs, tomato, and parsley.

5

Stuff pastry dough with the filling by carefully placing the filling in the middle of the pastry and then close the edges of the pastry by bringing them together. Use a fork to press the new edge closed.

6

Make a simple egg wash by beating together 1 egg and 1 tsp. water in a small bowl. Brush the empanadas with the wash before baking.

7

Bake at 375 °F, about 9-12 minutes, depending on the oven, until golden brown.

Ingredients

 8 tbsp canola or any other neutral oil, plus two Tbsp.
 1 cup onions, roughly chopped
 1 lb ground beef
 4 tbsp tomato paste
 Kosher salt, to taste
 1 cup shiitake mushrooms, chopped
 1 tbsp aka miso (red miso)
 1 tbsp mirin
 2 tbsp kimchi juice
 2 tbsp aji amarillo pepper purée
 4 tbsp soy sauce
 1 cup fresh tomatoes, diced
 4 tbsp curly parsley, finely chopped
 3 hard-boiled eggs, grated or roughly chopped
 1 lb pastry dough, rolled out and cut into 4-inch discs
 1 uncooked egg

Directions

1

Heat 6 Tbsp. oil over high heat in a large saucepan. Sweat onions in oil and add the beef when you start smelling the aroma of the onions, about 5 minutes.

2

Cook over medium heat until juice from the beef evaporates, 10-12 minutes, and then add tomato paste.

3

Season with salt to taste. Add all other ingredients except the tomato, parsley, and eggs.

4

Lower heat to bring to a simmer and let the meat stew in its juices, 10-12 minutes. Taste for seasoning and add eggs, tomato, and parsley.

5

Stuff pastry dough with the filling by carefully placing the filling in the middle of the pastry and then close the edges of the pastry by bringing them together. Use a fork to press the new edge closed.

6

Make a simple egg wash by beating together 1 egg and 1 tsp. water in a small bowl. Brush the empanadas with the wash before baking.

7

Bake at 375 °F, about 9-12 minutes, depending on the oven, until golden brown.

Nikkei Beef Empanadas

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