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Two black ceramic plates with 2 beef/bison empanadas with garnishes.

Peruvian Empanadas Recipe

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Tamara Andersen
A somewhat traditional Peruvian beef/bison empanada with ají panca and ají amarillo paste, chopped onion and cilantro, hard-cooked egg, and olive in a flaky butter pastry dough... Muy rico!
5 from 1 vote

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer, Main Dishes
Cuisine Peruvian
Servings 8 empanadas
Calories 551 kcal

Equipment

Ingredients
 
 

Beef Empanada Filling

  • 16 ounces beef or bison - can be ground or small mince
  • 1 small onion - small chop
  • 3 cloves garlic - minced
  • 2 tablespoons ají panca paste
  • 1 tablespoon ají amarillo paste
  • 1 teaspoon ground cumin
  • 2 tablespoons chopped fresh herbs - cilantro, parsley, oregano
  • ½ teaspoon sea salt and several grinds pepper
  • 2 hard-cooked eggs - cut in lengthwise quarters
  • 8 black olives
  • 1 egg - thoroughly whisked (egg wash)

Instructions

  • Preheat oven to 375℉/191℃. Roll the dough to ⅛" thick. Cut 6" diameter circles.
  • Add a drizzle of oil to a heavy skillet over medium-high heat if your meat is ultra-lean like mine. Brown the meat, stirring occasionally, until you have some caramelized edges.
  • Add the onion, garlic, ají pepper pastes, and ground cumin to the skillet. Stir and sauté the mixture until the onions are softened, and the mixture is very fragrant.
  • Add the fresh herbs to the skillet, and stir to combine.
  • Add about 2 tablespoons of meat filling, Add a quarter slice of hard-cooked egg, and one olive. Fold and press or pinch. See notes below if you don't have a press! Brush with the egg wash. Place on a baking sheet sprayed with cooking spray or a light coating of oil.
  • Bake 18-20 minutes until golden brown.

Notes

Empanada Dough -
  • 4 cups (500 g) flour
  • 2 sticks/8 ounces unsalted cold butter cut in pieces (227 g)
  • 1 large egg yolk
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup water (118 ml)
Cut the cold butter into the flour with a pastry cutter or fork. Whisk the egg yolk, sugar, salt, and water thoroughly. Add to the flour. Get your hands in there to thoroughly combine. Wrap in plastic, and chill for 1-2 hours.
To form empanadas:
  • After you add a scoop of filling to the middle of the dough, fold the dough over to make a half-moon shape. Use your fingers to press the edges together making sure they are sealed.
  • Crimp the edges by taking a fork and pressing along the outside rim. This will keep the filling from leaking out.
  • Brush with egg wash to finish.

Nutrition

Calories: 551kcal | Carbohydrates: 52g | Protein: 21g | Fat: 30g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com