Peruvian Empanadas

👩🏻‍🍳 Tamara Talks – About Peruvian Beef Empanadas

A Peruvian empanada is a delicious baked or fried pastry that holds an important place in Peru’s culinary tradition. These handheld treats consist of a semi-circular pastry shell filled with various savory ingredients.

The pastry dough used for Peruvian empanadas has a distinctive character. It’s typically made with wheat flour, butter or lard, and sometimes includes a bit of sugar and/or orange juice or zest, giving it a slightly sweet note that balances the savory fillings. This creates a flaky, tender texture that sets it apart from empanadas found in other Latin American countries.

In Peru, empanadas are enjoyed throughout the day—as breakfast, snacks, or light meals. They’re commonly found in bakeries (panaderías), street food stalls, open air markets like the San Pedro Market (Cuzco), and restaurants from family-owned to fine dining restaurants.

The tradition of empanadas in Peru dates back to Spanish colonial times, but Peruvians have transformed them over centuries by incorporating local ingredients and culinary techniques, making them distinctly Peruvian.

Traditional Peruvian empanada fillings often include:

• Ají de gallina – See Ají de gallina for the recipe. It makes a fantastic filling for empanadas! I do plan a future post, but in the meantime, you can substitute any leftover ají de gallina for the spiced beef/bison in this recipe.
• Minced or ground beef – This post is my rendition. Lean bison or beef can be minced or ground and seasoned with onions, cumin, ají pepper pastes, olives, and hard-boiled eggs. My recipe does not include raisins, but they are a traditional ingredient.
• Cheese (queso fresco) – A very traditional Andean empanada is very simple – Andean queso fresco with or without corn.
• Chicken – Cooked chicken is mixed with vegetables and Peruvian herbs and spices.

📋 Ingredients Notes

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

• empanada dough – Of course homemade empanada dough is preferable, but not always practical. I make a butter pastry, and until I post it separately, I will include basic instruction in the recipe card notes. I have not tried this Goya empanada dough, but this is a ready-made option (not made with butter). A traditional Peruvian dough is made with butter.
• beef/bison – I am a big fan of sustainable free-range bison. It is leaner than beef and can be easier on the environment. Look for pasture-raised or grass-fed. Some producers are trying to raise bison in confined spaces on a grain-fed diet. This negates the environmental benefits, and changes the nutrition of the end product. I don’t tolerate beef very well, so it’s a good choice for me personally. On photo day, I hand-minced a bison NY strip steak while it was partially frozen. Of course you can use beef as well. Ground meat is a good time-saver, but it does change the texture of the filling.
• onion – Peruvians use TONS of red onions, and I always have them on hand. Any onion will be fine.
• Peruvian ají pepper pastes – For more information on ají peppers see About Peruvian Peppers. I specify two ají pepper pastes for the empanada filling – amarillo and panca. This sampler includes both. Most of the time, I can get them at my local Latino foods market. If you can find frozen or dried peppers, you can make the paste. If you only have one or the other, send me an email at tamara@beyondmeresustenance.com for assistance.😊
• garlic
• ground cumin
• fresh herbs – I always have cilantro in my refrigerator, and that is what I use. You can also use parsley, fresh oregano, or a teaspoon of dried oregano leaves.
• hard-cooked egg – This is a traditional ingredient, but is totally optional.
• kalamata olives – Peruvian olives are awesome in Peru, but any of the brands I have tried in the US are not great. I usually stick with kalamata olives. This is another optional ingredient.
• currants or raisins – Currants or raisins are another common ingredient. I did not include them on photo day. Add a couple of tablespoons if you wish to include them.
• egg – You’ll brush the pastry with egg before baking.

🔪 Step-By-Step Instructions

• Step 1 – Make the empanada dough if you plan to make it. NOTE: I will put my recipe in the recipe card notes until I get a post done. If you’re using prepared dough, you can skip this step. I used this 6″ empanada press. You can, of course, roll the dough to about ⅛” thick, and make them without a form and press.

• Step 2 – If using ultra-lean meat like the free-range bison, add a drizzle of oil to a heavy skillet over medium-high heat. Brown the meat, stirring occasionally, until you have some caramelized edges. DO NOT OVERCOOK! NOTE: Unless you’re using very lean meat, you probably won’t need any oil.

• Step 3 – Add the onion, garlic, ají pepper pastes, and ground cumin to the skillet. NOTE: I just push the meat to the side while I give the onions a chance to soften with the pastes, garlic, and cumin.

• Step 4 – Stir and sauté the mixture until the onions are softened, and the mixture is very fragrant… fully cooked but not dry. Add a tablespoon of broth or water if it looks dry.

• Step 5 – Add the fresh herbs to the skillet, and stir to combine.

• Step 6 – Fill the empanada dough rounds. Add about 2 tablespoons of meat filling, then a quarter slice of hard-cooked egg, and one olive. Fold and press.

• Step 7 – Add the prepared empanadas to a baking sheet sprayed with cooking spray or brushed with olive oil. Brush the tops of the empanadas with egg wash. Place in the preheated oven. Bake 18-20 minutes until golden brown.

• To serve – Serve the Peruvian empanadas with a lime wedge or two, huancaína sauce or ají verde sauce, olives, and egg as desired. Enjoy!

❓FAQ

💡 Tips

How to reheat empanadas:

The best way to reheat cooked empanadas depends on what texture you’re aiming for, but here are the most effective methods:

For crispy empanadas (best overall method):

1. Preheat your oven to 350°F (175°C)
2. Place empanadas on a baking sheet lined with parchment paper
3. Lightly brush with oil or cooking spray (optional but helps restore crispiness)
4. Reheat for 8-10 minutes until thoroughly hot and crisp
5. Let cool for a minute before serving

For quick reheating:

• Air fryer: 320°F (160°C) for 3-4 minutes
• Toaster oven: 350°F (175°C) for 5-7 minutes

For softer empanadas:

• Microwave: Wrap in a slightly damp paper towel and heat for 30 seconds at a time until warm

Methods to avoid:

• Reheating in a pan without oil (they’ll dry out)
• Microwaving without covering (results in tough, dry empanadas)
• Overheating in any method (will dry out the filling)

The oven method takes a bit longer but produces the best results, restoring that fresh-baked taste and texture. If you’re in a hurry, the air fryer is a good compromise between speed and quality.

For frozen empanadas, add about 5 minutes to the oven time or thaw first before using any of these methods.

Making Peruvian empanadas is not a busy weeknight project, but it is worth the effort! Whether you choose to use pre-made empanada dough, or invest in the time (and calories!) of a homemade empanada dough, a splurge now and then is worth the effort. I hope you’ll give this a try!

🥟More Peruvian Appetizers

Peruvian Tamales

Cheese Stuffed Bison Meatballs

Peruvian Redfish Ceviche

Peruvian Air Fryer Yuca Fries