Peruvian Beef Empanadas: A Flavorful Journey to South America

Welcome back to RecipeArt, where today, we’re taking a culinary trip to the heart of South America with a delightful dish: Peruvian Beef Empanadas. These savory turnovers are a true testament to the rich and diverse flavors of Peru, and I can’t wait to share this delicious recipe with you.

The Origin of Peruvian Empanadas

Empanadas are a beloved snack or appetizer in many Latin American countries, and each region has its own unique twist on this handheld delight. In Peru, empanadas are a culinary gem, influenced by the country’s indigenous, Spanish, and African heritage. They are typically filled with a flavorful mixture of beef, onions, spices, and aji amarillo, a bright and slightly spicy Peruvian yellow chili pepper that gives the empanadas their distinctive flavor.

Preparation Time:

Approximately 30 minutes

Cooking Time:

Approximately 20-25 minutes

Recipe Yield:

This recipe makes approximately 12 Peruvian Beef Empanadas

Nutritional Information:

NutrientAmount per Empanada
Calories280
Total Fat15g
– Saturated Fat5g
Cholesterol80mg
Sodium420mg
Total Carbohydrates21g
– Dietary Fiber1g
– Sugars1g
Protein14g
**Remember these value may vary depending on your ingredients. You may visit United States Department of Agriculture (USDA) for the actual nutritional value of your ingredients.

Ingredients You’ll Need for Peruvian Beef Empanadas:

IngredientsQuantity
Ground beef1 pound
Finely chopped onion1 large
Minced garlic2 cloves
Finely chopped aji amarillo peppers1-2
Sliced hard-boiled eggs2
Pitted and sliced black olives1/2 cup
Ground cumin1 teaspoon
Paprika1 teaspoon
Salt and pepperAs per taste
Vegetable oil2 tablespoons
Empanada dough rounds1 package

Making the Filling

Now that we have our ingredients ready, it’s time to start cooking!

  • Sauté the Onions and Garlic: In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onions and minced garlic, and sauté until they become translucent and fragrant.
Peruvian Beef Empanadas
  • Add the Ground Beef: Add the ground beef to the skillet and break it apart with a spatula as it cooks. Cook until the beef is browned and cooked through.
Peruvian Beef Empanadas
  • Seasoning Time: Sprinkle the ground cumin, paprika, salt, and pepper over the beef mixture. Stir well to ensure the spices are evenly distributed.
  • Spice it Up: Time to add that wonderful aji amarillo! The amount you use depends on your heat tolerance. For a mild kick, use just one pepper, but if you’re feeling adventurous, go for two. Stir the chopped peppers into the beef mixture.
  • Incorporate the Goodies: Gently fold in the sliced hard-boiled eggs and black olives. These add a delightful textural contrast and flavor burst to the filling.
Peruvian Beef Empanadas

Assembling and Baking the Empanadas

Now that our filling is ready, it’s time to put these empanadas together:

  • Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Dough Rounds: Lay out your empanada dough rounds on a clean, floured surface. Spoon a generous portion of the beef mixture into the center of each round, leaving some space around the edges.
Peruvian Beef Empanadas
  • Sealing the Deal: Fold the dough over the filling to create a half-moon shape. Use a fork to crimp the edges, sealing the empanadas shut. This also creates a beautiful decorative pattern.
  • Egg Wash: In a small bowl, beat an egg and brush it over the top of each empanada. This gives them a lovely golden brown finish when baked.
Peruvian Beef Empanadas
  • Into the Oven: Carefully transfer your empanadas to the prepared baking sheet and bake for about 20-25 minutes or until they are beautifully golden brown and crispy.

Serving Suggestions

Peruvian Beef Empanadas are best enjoyed fresh from the oven, but they’re also delicious at room temperature, making them a perfect option for parties, picnics, or as a quick snack. Serve them with a simple salsa criolla, a Peruvian onion relish with a zesty kick, or aji amarillo sauce for an extra burst of flavor.

Tips and Tricks:

  • Use Quality Empanada Dough: Whether you’re making your own dough or using store-bought rounds, make sure it’s of good quality. High-quality dough yields better results.
  • Chill the Dough: If you’re making your own empanada dough, chill it in the refrigerator for at least 30 minutes before rolling it out. This makes it easier to work with and results in a flakier crust.
  • Don’t Overfill: Be cautious not to overfill your empanadas. Overfilling can lead to leakage during baking and make them challenging to seal properly. Aim for a balanced filling-to-dough ratio.
  • Keep it Moist: Ensure your beef filling has some moisture to prevent it from becoming dry during baking. You can add a bit of broth or tomato sauce to keep it juicy.
  • Seal Them Well: Properly sealing the empanadas is crucial to prevent filling leakage. Use a fork to firmly crimp the edges or try the “repulgue” technique for a more decorative seal.

Conclusion

These Peruvian Beef Empanadas are a mouthwatering blend of flavors and a true representation of the vibrant Peruvian cuisine. I hope you find this recipe as delightful to make as it is to eat. Whether you’re savoring them with friends and family or just indulging in a personal culinary adventure, these empanadas are sure to transport your taste buds to the colorful streets of Peru. So, roll up your sleeves and get ready to enjoy a taste of South America right in your own kitchen.

Printable Recipe:

Peruvian Beef Empanadas

Peruvian Beef Empanadas

Welcome back to RecipeArt, where today, we’re taking a culinary trip to the heart of South America with a delightful dish: Peruvian Beef Empanadas. These savory turnovers are a true testament to the rich and diverse flavors of Peru, and I can’t wait to share this delicious recipe with you.
Prep Time 30 minutes
Cook Time 25 minutes
Course Breakfast, Side Dish
Cuisine American, Peruvian
Servings 12 Pieces
Calories 280 kcal

Ingredients
  

  • Ground beef 1 pound
  • Finely chopped onion 1 large
  • Minced garlic 2 cloves
  • Finely chopped aji amarillo peppers 1-2
  • Sliced hard-boiled eggs 2
  • Pitted and sliced black olives 1/2 cup
  • Ground cumin 1 teaspoon
  • Paprika 1 teaspoon
  • Salt and pepper As per taste
  • Vegetable oil 2 tablespoons
  • Empanada dough rounds 1 package

Instructions
 

  • Sauté the Onions and Garlic: In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onions and minced garlic, and sauté until they become translucent and fragrant.
  • Add the Ground Beef: Add the ground beef to the skillet and break it apart with a spatula as it cooks. Cook until the beef is browned and cooked through.
  • Seasoning Time: Sprinkle the ground cumin, paprika, salt, and pepper over the beef mixture. Stir well to ensure the spices are evenly distributed.
  • Spice it Up: Time to add that wonderful aji amarillo! The amount you use depends on your heat tolerance. For a mild kick, use just one pepper, but if you’re feeling adventurous, go for two. Stir the chopped peppers into the beef mixture.
  • Incorporate the Goodies: Gently fold in the sliced hard-boiled eggs and black olives. These add a delightful textural contrast and flavor burst to the filling.
  • Now that our filling is ready, it’s time to put these empanadas together:
  • Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Dough Rounds: Lay out your empanada dough rounds on a clean, floured surface. Spoon a generous portion of the beef mixture into the center of each round, leaving some space around the edges.
  • Sealing the Deal: Fold the dough over the filling to create a half-moon shape. Use a fork to crimp the edges, sealing the empanadas shut. This also creates a beautiful decorative pattern.
  • Egg Wash: In a small bowl, beat an egg and brush it over the top of each empanada. This gives them a lovely golden brown finish when baked.
  • Into the Oven: Carefully transfer your empanadas to the prepared baking sheet and bake for about 20-25 minutes or until they are beautifully golden brown and crispy.

Notes

• Use Quality Empanada Dough: Whether you’re making your own dough or using store-bought rounds, make sure it’s of good quality. High-quality dough yields better results.
• Chill the Dough: If you’re making your own empanada dough, chill it in the refrigerator for at least 30 minutes before rolling it out. This makes it easier to work with and results in a flakier crust.
Keyword Peruvian Beef Empanadas

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Frequently Asked Questions:

Can I make the empanada dough from scratch?

Absolutely! Making empanada dough from scratch is a great option if you prefer homemade dough. There are various recipes available online that guide you through the process.

Are there any vegetarian alternatives for the filling?

Yes, you can experiment with vegetarian fillings. Some popular options include using sautéed vegetables, cheese, beans, or a combination of these ingredients. Get creative and tailor the filling to your taste!

Can I freeze Peruvian Beef Empanadas for later?

Yes, you can freeze them. After assembling and crimping the empanadas, place them on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container. When you’re ready to enjoy them, bake from frozen, adding a few extra minutes to the baking time.

How do I reheat leftover empanadas?

To reheat empanadas, preheat your oven to 350°F (175°C), and place the empanadas on a baking sheet. Heat them for about 10-15 minutes, or until they’re warmed through. Microwaving is an option, but the oven will help maintain their crispiness.

What can I serve with Peruvian Beef Empanadas?

Empanadas pair well with various accompaniments. Try them with salsa criolla (Peruvian onion relish), aji amarillo sauce, or a simple green salad for a refreshing contrast.

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