Baked Peruvian empanadas stand out for their delicate dough and juicy fillings, blending flavors of meats, vegetables, and native spices like yellow chili, paprika, and cumin.
Peruvian empanadas originate from the fusion of Spanish cuisine and traditional Peruvian gastronomy. They are a versatile dish that can be enjoyed on any occasion, whether as an appetizer, main course, or even as a snack.
Their unique flavor and crunchy texture make them an ideal option to surprise your loved ones. Enjoy your meal!
Peruvian Empanadas
Ingredients
4 cups of Flour
1 cup of Vegetable shortening
1 cup of Margarine
1 teaspoon of Salt
1 ½ cup of Ice water
½ teaspoon of Baking powder
1 ½ cup of Diced onion
1 ½ cup of Oil
½ kilogram of Ground meat
1 pinch of Salt
1 pinch of Pepper
1 pinch of Paprika or chili powder
1 teaspoon of Ground chili or to taste
3 Boiled eggs chopped
6 Chopped olives
1 Egg yolk
1 teaspoon of Milk
1 kilogram of Powdered sugar
Preparation
Step 1 : To make the dough for the meat empanadas, mix the flour, salt, and baking powder with the shortening and margarine.
Step 2 : Then, work the dough with a pastry cutter or two knives until it has a texture similar to oats, using your hands as little as possible.
Step 3 : Gradually add the ice water until a homogeneous dough forms.
Step 4 : Next, refrigerate the dough for at least 3 hours or until the following day.
Step 5 : To prepare the filling, first fry the onion in oil until transparent, then add the meat and cook until browned.
Step 6 : Season the meat with salt and pepper, mix well, remove from heat, and let cool.
Step 7 : Once the filling is ready, roll out the dough with a rolling pin and cut out disks about 10 cm in diameter using a glass or cutter, which will be the size of each empanada.
Step 8 : Place a portion of the meat filling on each disk, add a piece of egg, and optionally, a piece of olive.
Step 9 : Moisten the edges of the disk with water, fold in half covering the filling, and press the edges with your fingers to seal.
Step 10 : Place the empanadas on greased and floured baking sheets.
Step 11 : Mix the egg yolk with the milk and brush the empanadas.
Step 12 : Bake the empanadas at 400°F (200°C) for 20 minutes or until lightly golden.
Step 13 : Once baked, let them cool and dust with powdered sugar before serving.
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