Lomo Saltado EmpanadaPrep Time:
45 mins. Cook Time:
6 hrs. Serves:
This full-bodied, truly Asian Shanghai sauce boasts of a high particulate density of zesty orange peel, hot red pepper, robust garlic in a dazzling blend of rice vinegar and naturally brewed soya sauce.
3 lb (1.5 kg) beef brisket pot roast
1 tsp (5 mL) salt (5 g)
1/2 tsp (2 mL) pepper (2.5 g)
1 cup (250 mL) E.D.SMITH® Saucemaker Shanghai Sauce, divided
1/4 cup (60 mL) tomato paste
1 tbsp (15 mL) canola oil
1 red onion, finely chopped (160 g)
1 red pepper, finely chopped (260 g)
4 cups (1 L) cooked leftover potatoes, roughly mashed (700 g)
1 1/2 cups (375 mL) shredded mozzarella cheese (165 g)
4 lb (2 kg) pie pastry
24 lime wedges
Season brisket all over with salt and pepper. Place in a deep hotel pan. Stir Shanghai Sauce with tomato paste until combined; pour over brisket. Cover tightly with foil. Cook, at 300 °F (150 °C), for 5 hours or until brisket is very tender, adding water if sauce gets too thick.
Transfer brisket to a cutting board. Drain fat from sauce. Let stand for 10 minutes. Shred the brisket using two forks. Toss with enough of the sauce until well coated.
Heat oil in a skillet set over medium-high heat. Sauté red onion and pepper for 5 minutes or until soft. Cool completely. Toss with brisket, potatoes and cheese.
Roll pastry out on a lightly floured surface to 1/4-inch (5 mm) thickness. Cut out 24 (6-inch/15 cm) rounds. Place 1/3 cup (90 grams) filling on half pastry round. Brush edges of each round with egg wash. Fold to enclose filling and seal edge. Crimp with a fork or fold to create a decorative border. Brush with egg wash. Bake for 20 to 25 minutes or until golden brown and filling is hot. Serve with lime wedges.
Serving Suggestions: Serve with E.D.SMITH® Saucemaker 3rd Degree Sauce or E.D.SMITH® Saucemaker Sweet Chili Sauce.
Cook’s Note: The empanadas can be made and frozen, either raw or cooked, for up to 1 month.