Need a little more direction?
Watch our tutorial
1 hr 30 min
1 hr 30 min
0 from 0 reviews
Once again, I have the pleasure and honor of hosting another culinary adventure in my baked goods repertoire, and this time, it’s all about Peru! My friend Rodrigo invited me to his new Peruvian restaurant in downtown NYC, Artesano, to collaborate on creating some delicious beef empanadas with a Peruvian twist. We had a little debate about whether to fry or bake them, so we decided to do both! I was pleasantly surprised by the unique way they serve empanadas in Peru—coated with powdered sugar and served with a side of lime. I mean, beef and powdered sugar might sound unusual, but let me tell you, it was a perfect combination. I’ll never go back to the traditional way! The fried version was equally incredible, especially when paired with Peruvian hot sauce. It was Rodrigo’s first time making empanada dough from scratch, and it was my pleasure to show him how easy it is. You can prepare the empanada dough and filling in advance, and the entire process takes only 60 minutes from start to finish. I encourage you to give it a try; it’s an amazing treat you won’t want to miss!
Food processor
Cutting board
Knife
Cookie cutter
Pan
Pot
Plastic wrap
Start by making the dough- in a food processor combine the flour, salt, baking powder and cubed cold butter. Blend in pulses until it gets into a sandy texture.
Add the cold water and blend just until it starts to get into a cohesive dough.
Remove from the food processor, and bring together into a round smooth dough, wrap in plastic wrap, and let it rest in the fridge while working on the filling.
Boil the eggs for 8 minutes, then let them cool to room temperature.
In a pan on a medium heat, add the ground beef, salt, black pepper and cumin. Let it cook for 5-7 minutes until the meat releases some juices and changes color.
Add the garlic, red onion, tomato, carrot and mix it all in. Add in ají panca, ají amarillo, bay leaf, rosemary, thyme, red wine vinegar and soy sauce. Let it cook for 15 min, then remove from the stove and let it cool to room temperature.
Once the filling has cooled to room temperature, take out the dough from the fridge and divide with your hands into ping pong sized pieces.
Roll each piece into a ball, toss in flour, and roll on a working surface into a thin disc, about 1/4 inch thickness.
Add the filling to the center of each disc shaped dough together with 1/4 hard boiled egg and 1 olive.
Close in half, and secure the edges by pressing it with a fork. Using a cookie cutter, score the edges into a perfect round shape. Repeat with the rest of the dough.
For baked empanadas- preheat your oven to 380°F or 190°C. Arrange all the empanadas on a baking tray with a parchment paper, brush with the egg wash and bake for 15-20 min or until you achieve a golden color.
For fried empanadas- preheat your frying oil and once hot, drop the empanadas in and fry until golden color is achieved.
For baked empanadas, coat with powdered sugar and serve with lime. For fried empanadas- serve with hot sauce.
YASSS!
Watch our tutorial
write your comment