Thai Beef Empanadas

• 2 tablespoons finely chopped onion
• 1 garlic clove, sliced
• 2 teaspoons olive oil, divided
• 1 tablespoon chopped seeded serrano pepper
• 1 tablespoon oyster sauce
• 1-1/2 teaspoons minced fresh lemongrass
• 1/2 teaspoon sugar
• 1 package (17 ounces) refrigerated beef roast au jus
• 1/2 cup cooked rice
• 8 frozen empanada wrappers (6 inches), thawed
• 8 fresh basil leaves
• 4 teaspoons jalapeno pepper jelly

1. 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.
2. 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.
3. Place on a greased
4. . Brush tops with remaining oil. Bake at 425u0b0 for 10-13 minutes or until golden brown.

onion, garlic, olive oil, seeded serrano pepper, oyster sauce, fresh lemongrass, sugar, beef, rice, empanada wrappers, basil, jalapeno pepper

Taken from www.tasteofhome.com/recipes/thai-beef-empanadas/ (may not work)