Nikkei Beef Empanadas

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

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.

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

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

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.

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.

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.

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

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Nikkei Beef Empanadas