We all love empanadas at our house.  With my new no nightshade diet, I decided to search for sauces that are safe.  Korean BBQ Sauce from Ajumma Republic fits the bill.  Soy sauce, garlic powder, onion powder, ginger, pear, pineapple, sesame oil, and sesame seeds, all adding up to yum!

empanadas

1 lb. ground meat

1 lb. hot sausage, casing removed

1 large sweet onion, chopped

2 Tbsp. oil (I used avocado/sunflower blend)

2-3 Tbsp. Korean BBQ sauce

2 Packages frozen empanada dough (large size) – this thaws at room temperature in about an hour.  We prefer El Sembrador brand, but any will do

1 egg for egg wash

Brown meat and onion in oil.  Break up into small pieces.  Add BBQ sauce and simmer 5 minutes.

Thicken with a little bread crumbs.  I used about 3 Tbsp.

Preheat oven to 375 F.

Spray two large cookie sheets with coconut oil.  Assemble empanadas right on the sheet pans.  Place 2 heaping Tbsp. of filling on dough.  Wet edges with water to seal.  Press with a fork.  Brush with beaten egg.NOTE:

It will take about 30 minutes to assemble 20 of these.

Bake 10 minutes, switch racks.  Bake 10 minutes more.  They are ready when they are golden.

The filling gets really hot, so let them sit about 5 minutes before serving, and be careful not to burn your mouth!

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