Chimi Empanadas
These chimi empanadas are a fun twist on the classic Dominican chimi burger, filled with beef, repollo, and chimi sauce, inside crispy dough.
Ingredients
- 0.5 lb ground beef
- 1 tbsp soy sauce
- 1 tsp worcestershire sauce + 1 tbsp for repollo
- 2 tbsp sofrito or 2 cloves garlic, ¼ onion, and ¼ bell pepper finely minced
- 1 tsp adobo
- ½ tsp sazon
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup chimi sauce
- 1 cup cabbage finely shredded
- ¼ red onion sliced
- 4 empanada discs
- Frying oil
Instructions
- In a bowl, combine ground beef, soy sauce, worcestershire sauce, sofrito, adobo, salt, and black pepper. Mix until well combined, then shape 2 burger patties slightly smaller than the size of your empanada discss. Set aside.
- In a pan or on a grill over medium heat, cook the patties until browned on both sides and fully cooked through, about 4-6 minutes. Once cooked, let them cool slightly.
- In the same pan, add the cabbage and onion along with 1 tbsp of worcestershire sauce to make the repollo. Sauté for 1 to 2 minutes until slightly softened but still crunchy. Remove from heat and let cool.
- To assemble, place one cooked burger patty in the center of an empanada disc. Top with half of the repollo and a drizzle of chimi sauce. Place a second empanada disc over the top, then gently press the edges together to seal. Use a fork to crimp the edges all the way around and ensure they’re sealed tight.
- Fry the empanadas in hot oil over medium heat until golden brown and crispy on both sides, about 2 to 3 minutes per side. Let them drain on a paper towel, then serve warm with extra chimi sauce on the side. Buen provecho!
Did you make this recipe?Leave a comment and recipe rating below and tag @mydominicanrecipes on instagram!