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.

Nutritional Information:

Ingredients You’ll Need for Peruvian Beef Empanadas:

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.

• 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.

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.

• 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.

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

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.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

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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