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Spicy Sriracha Empanadas with Green Curry Cucumber Dipping Sauce
Author: Jackie
  • 1 package (2 sheets) Frozen Puff Pastry Dough-left in the refrigerator over night.
  • 1/2 pound ground beef
  • 2 tsps Sriracha
  • 2 cloves garlic , minced
  • 1 tbsp olive oil
  • Pinch of Salt
  • 1/4 tsp pepper
  • 1 egg , slightly beaten with fork
  • 1 cup Stonyfield Greek Yogurt
  • 2 tbsp green curry paste
  • 1/2 cup shredded cucumber
  1. Line a cookie sheet with parchment paper or foil.
  2. Preheat your oven to 375 degrees.
  3. In a skillet heat your oil over medium heat.
  4. Add garlic and cook for 4 minutes, stirring occasionally so it won't burn.
  5. Add ground beef, spices and Sriracha.
  6. Cook thoroughly.
  7. Cool cooked ground beef completely.
  8. Unwrap dough, one at a time, leaving the other in the fridge.
  9. Lay dough on a large flat cutting board dusted with flour.
  10. Using a glass or cookie cutter (about 3in in diameter) and cut out 9 rounds.
  11. Place about a tablespoon of meat in the center of each round.
  12. Fold round over and pinch the sides.
  13. Press the edge of a fork along the empanada to make it extra secure.
  14. Place on lined cookie sheet, and brush with egg.
  15. Repeat with other dough sheet.
  16. With remaining dough, roll out and repeat assembly.
  17. Bake empanadas for 10-15 minutes, or until golden brown.
Green Curry Yogurt Dip
  1. Mix together green curry paste, shredded cucumber and greek yogurt.
  2. This can be made up to a night in advance for a more robust flavor.
  3. Serve the empanadas hot with dipping sauce.