Directions:
- In a small skillet, saute onion and garlic in 1-1/2 teaspoons oil until tender. Stir in the serrano pepper, oyster sauce, lemongrass and sugar; cook for 1 minute. Using two forks, shred enough beef roast to measure 1 cup (save remaining roast for another use); stir into skillet. Remove from the heat.
- Spoon 1 tablespoon rice over half of each empanada wrapper to within 1/4 in. of edges; top with 2 tablespoons beef mixture and a basil leaf. Brush jelly over opposite half of each wrapper. Fold dough over filling. Moisten edges with water; press with a fork to seal and prick tops.
- Place on a greased baking sheet. Brush tops with remaining oil. Bake at 425° for 10-13 minutes or until golden brown. Yield: 8 empanadas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 75.46 Kcal (316 kJ) | ||
| Calories from fat | 24.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.76g | 4% | |
|---|---|---|---|
| Cholesterol | 1.98mg | 1% | |
| Sodium | 150.04mg | 6% | |
| Potassium | 54.16mg | 1% | |
| Total Carbs | 11.12g | 4% | |
| Sugars | 4.43g | 18% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 1.95g | 4% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 10.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 156.45 Kcal (655 kJ) | ||
| Calories from fat | 51.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.73g | 4% | |
|---|---|---|---|
| Cholesterol | 4.11mg | 1% | |
| Sodium | 311.06mg | 6% | |
| Potassium | 112.3mg | 1% | |
| Total Carbs | 23.05g | 4% | |
| Sugars | 9.18g | 18% | |
| Dietary Fiber | 1.41g | 3% | |
| Protein | 4.05g | 4% | |
| Vitamin C | 7.5mg | 6% | |
| Iron | 1mg | 3% | |
| Calcium | 21.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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