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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

AP flour

500 gr AP flour

cold butter, cubed

280 gr cold butter, cubed

cold water

200 gr cold water

salt

5 gr salt

baking powder

3 gr baking powder

For the filling

ground beef

1 kg ground beef

soy sauce

100 gr soy sauce

ají panca

100 gr ají panca

red wine vinegar

80 gr red wine vinegar

ají amarillo

50 gr ají amarillo

garlic cloves, diced

5 ½ garlic cloves, diced

red onion, diced

1 red onion, diced

tomato, diced

1 tomato, diced

carrot, diced

1 carrot, diced

bay leaf

1 bay leaf

stems of thyme

5 stems of thyme

stems of rosemary

2 ½ stems of rosemary

hard boiled eggs, quartered

4 ½ hard boiled eggs, quartered

olives, pitted

20 olives, pitted

cumin powder

1 tbsp cumin powder

Salt

Salt

Black pepper

Black pepper

For the fried empanadas

Frying oil

Frying oil

For the baked empanadas

egg (egg wash)

1 egg (egg wash)

Powdered sugar

Powdered sugar

Lime, quartered

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.

AP flour

500 gr AP flour

salt

5 gr salt

baking powder

3 gr baking powder

cold butter, cubed

280 gr cold butter, cubed

Step 2

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

cold water

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.

hard boiled eggs, quartered

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.

ground beef

1 kg ground beef

cumin powder

1 tbsp cumin powder

Salt

Salt

Black pepper

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.

garlic cloves, diced

5 ½ garlic cloves, diced

red onion, diced

1 red onion, diced

tomato, diced

1 tomato, diced

carrot, diced

1 carrot, diced

ají panca

100 gr ají panca

ají amarillo

50 gr ají amarillo

bay leaf

1 bay leaf

stems of rosemary

2 ½ stems of rosemary

stems of thyme

5 stems of thyme

red wine vinegar

80 gr red wine vinegar

soy sauce

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

hard boiled eggs, quartered

olives, pitted

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.

egg (egg wash)

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

Powdered sugar

Lime, quartered

Lime, quartered

Step 14

YASSS!

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