Peruvian baked empanadas stand out for their delicate dough and juicy fillings that blend flavors of meats, vegetables, and native spices like yellow chili, paprika, and cumin.
Peruvian empanadas originate from the fusion of Spanish cuisine and the traditional gastronomy of Peru. They are a versatile dish that can be enjoyed on any occasion, whether as an appetizer, main course, or even a snack.
Their unique flavor and crispy texture make them an excellent choice 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 Chopped onion into small cubes
1 ½ cup of Oil
½ kilogram of Ground beef
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, trying to use your hands as little as possible.
Step 3 : Next, gradually incorporate the ice water until a homogeneous dough forms.
Step 4 : Subsequently, let the dough rest in the refrigerator for at least 3 hours or until the next day.
Step 5 : To prepare the filling, first fry the onion in oil until translucent and then add the meat, cooking until golden.
Step 6 : Season the meat with salt and pepper, stir 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 discs approximately 10 cm in diameter using a glass or cutter, which will be the size of each empanada.
Step 8 : Then, place a portion of the meat filling on each disc, add a piece of boiled egg, and optionally, a piece of olive.
Step 9 : Next, moisten the edges of the disc with water, fold in half covering the filling, and press the edges with your fingers to seal.
Step 10 : Place the empanadas on previously greased and floured baking sheets.
Step 11 : Then, mix the egg yolk with the milk and brush the empanadas with this mixture.
Step 12 : Finally, bake the meat empanadas at 400°F (200°C) for 20 minutes or until lightly golden.
Step 13 : Once baked, let them cool and sprinkle with powdered sugar before serving.
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