Homemade Peruvian Empanadas

5 years ago

I was born and raised in South America and good empanadas are hard to find where I currently live. So if I want some good authentic empanadas de carne, I have to make them myself!

These babies are so time consuming to prepare and assemble but they are so worth it. I usually make 4-5 dozen at a time and give them to friends and freeze them to eat later. Like a hot pocket. But infinitely better. I`ll be generous and share the recipe I used:


4 cups flour
1-2 teaspoons salt
2-3 tablespoons sugar
2 tablespoons butter, chilled
12 tablespoons lard or vegetable shortening, chilled
3/4 - 1 cup water
2 egg yolks

- Sift the flour into a bowl. Stir in the salt and the sugar.
- Blend the butter and shortening (or lard) into the flour mixture with a pastry cutter or with two knives, until fairly well blended.
- Whisk the egg yolks with 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
- Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain.
- Turn dough out onto a floured surface, and roll into desired thickness.
(Makes enough dough for 10-12 large empanadas)

Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 5 minutes

Empanada dough
3 large onions, chopped
1 pound ground beef
2 teaspoons cumin
1 teaspoon chile powder
1 tablespoon paprika
1 beef bouillon cube, dissolved in 1/4 cup hot water
2 tablespoons flour
1/2 cup raisins
1/2 cup chopped olives
2 hard boiled eggs, sliced
1 egg yolk
2 tablespoons milk

- Prepare empanada dough and chill.
- Cook the onions and garlic in the vegetable oil and butter until softened. Add the ground beef, cumin, chile powder, paprika, beef bouillon, and salt and pepper to taste.
- Cook the beef, stirring and crumbling the meat, until browned. Add the flour and continue to cook for 5 or 10 minutes more.
- Remove the meat mixture and let cool. The beef mixture will keep up to 2 days in the refrigerator.
- Shape the empanadas: Separate the dough into golf ball size pieces, and roll into smooth balls. Let rest for 5 minutes. On a floured surface, roll each ball of dough into a 6 inch diameter circle, about 1/4 inch thick. Add 1 tablespoon of the beef filling, a few raisins and some chopped olives, and a slice of hard boiled egg to the middle of the circle.
- Brush the edges with water and fold the pastry in half over the filling, to make a semi-circle.
- Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.
- Mix the egg yolk with 2 tablespoons milk, and brush the empanadas with the mixture.
- Bake at 350 for 25-30 minutes, or until golden brown.

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