Name: Beef Empanadas
Cook time: 5400 s
Total time: 5400 s
Yield: 20-25 empanadas
Ingredients: For the dough; 500 gr AP flour; 280 gr cold butter, cubed; 200 gr cold water; 5 gr salt; 3 gr baking powder; For the filling; 1 kg ground beef; 100 gr soy sauce; 100 gr ají panca; 80 gr red wine vinegar; 50 gr ají amarillo; 5 1/2 garlic cloves, diced; 1 red onion, diced; 1 tomato, diced; 1 carrot, diced; 1 bay leaf; 5 stems of thyme; 2 1/2 stems of rosemary; 4 1/2 hard boiled eggs, quartered; 20 olives, pitted; 1 tbsp cumin powder; Salt; Black pepper; For the fried empanadas; Frying oil; For the baked empanadas; 1 egg (egg wash); Powdered sugar; Lime, quartered

BENGINGI

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Beef Empanadas

cook:

1 h 30 min

0.0

(2)

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!

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Ingredients

For the dough

500 gr AP flour

280 gr cold butter, cubed

200 gr cold water

5 gr salt

3 gr baking powder

For the filling

1 kg ground beef

100 gr soy sauce

100 gr ají panca

80 gr red wine vinegar

50 gr ají amarillo

5 ½ garlic cloves, diced

1 red onion, diced

1 tomato, diced

1 carrot, diced

1 bay leaf

5 stems of thyme

2 ½ stems of rosemary

4 ½ hard boiled eggs, quartered

20 olives, pitted

1 tbsp cumin powder

Salt

Black pepper

For the fried empanadas

Frying oil

For the baked empanadas

1 egg (egg wash)

Powdered sugar

Lime, quartered

Directions

Step 1

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.

500 gr AP flour

5 gr salt

3 gr baking powder

280 gr cold butter, cubed

Step 2

Add the cold water and blend just until it starts to get into a cohesive dough.

200 gr cold water

Step 3

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.

Step 4

Boil the eggs for 8 min, then let them cool to room temperature.

4 ½ hard boiled eggs, quartered

Step 5

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.

1 kg ground beef

1 tbsp cumin powder

Salt

Black pepper

Step 6

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.

5 ½ garlic cloves, diced

1 red onion, diced

1 tomato, diced

1 carrot, diced

100 gr ají panca

50 gr ají amarillo

1 bay leaf

2 ½ stems of rosemary

5 stems of thyme

80 gr red wine vinegar

100 gr soy sauce

Step 7

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.

Step 8

Roll each piece into a ball, toss in flour and roll on a working surface into a thin disc, about 1/4 inch thickness.

Step 9

Add the filling to the center of each disc shaped dough together with 1/4 hard boiled egg and 1 olive.

hard boiled eggs, quartered

olives, pitted

Step 10

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.

Step 11

For baked empanadas- preheat your oven to 380F or 190C. 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.

1 egg (egg wash)

Step 12

For fried empanadas- preheat your frying oil and once hot, drop the empanadas in and fry until golden color is achieved.

Step 13

For baked empanadas, coat with powdered sugar and serve with lime. For fried empanadas- serve with hot sauce.

Powdered sugar

Lime, quartered

Step 14

YASSS!

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