Peruvian Empanadas

Ingredients

• 500 gwheat flour (all-purpose flour, without yeast)
• 200 gbutter
• 120 ml (1/2 cup)water
• 1 tspbaking powder
• 1egg (for glazing)
• 1 pinchsalt
• 1 pinchsugar
• 600 gbeef, finely chopped
• 3 tbspoil
• 1 large (about 100 g)white onion
• 120 ml (1/2 cup)chives
• 120 ml (1/2 cup)coriander
• 3yellow peppers or mild ají panca peppers
• 4 clovesgarlic
• 1 tspcumin
• to tastesalt and pepper
• 2 largeeggs
• 8green olives
• 1lemon

Instructions

1. 1

   Gather ingredients

   Set out the ingredients for the empanadas.

2. 2

   Chop the beef

   Finely chop the beef. Lean meat works well, though leaving some fat in adds juiciness. You can use ready-ground beef, but this version uses finely chopped meat.

3. 3

   Prepare vegetables

   Wash and peel the vegetables. Finely chop the onion, then the chives, using both the white and green parts. Remove the seeds and veins from the peppers and chop them, then finely chop the coriander. Crush the garlic in a mortar.

4. 4

   Cook the vegetables

   Heat the oil in a thick-based pot over medium-high heat. When hot, fry the garlic without letting it burn. Add the onion and cook, stirring occasionally, until transparent. Add the chives and peppers, stir well and cook for 3 to 5 minutes.

5. 5

   Simmer the filling

   Add the beef, cumin, pepper and salt. Stir to combine the meat and vegetables, cover and cook over low heat for about 20 minutes. Turn off the heat and leave the filling to stand.

6. 6

   Boil the eggs

   Half-fill a small pot with water, add a teaspoon of salt and bring it to the boil. Cook the eggs for about 12 minutes, then remove the pot from the heat and drain. Once cool, peel the eggs and cut them into quarters.

7. 7

   Mix the dough

   Put the flour on a clean, flat surface, reserving a little for kneading. Sprinkle over the baking powder, salt and sugar, then make a well in the centre. Add the water to the well and gradually draw in the flour.

8. 8

   Knead the dough

   Once the mixture has a crumbly consistency, add the butter and knead vigorously with your palms until the dough is smooth and elastic. If needed, add a little more water, one or two tablespoons at a time, taking care not to add too much.

9. 9

   Rest the dough

   Shape the dough into a ball and leave it in a covered container for about 20 minutes.

10. 10

    Prepare the oven

    Preheat the oven to 150°C (300°F). Grease a baking tray with a thin layer of butter and dust it with flour.

11. 11

    Roll and cut

    Clean and thoroughly dry a work surface, then dust it with flour. Remove the dough from its container and roll it out, sprinkling a little flour on top as needed. Use a cup about 15 cm in diameter to cut out circles.

12. 12

    Reuse dough scraps

    Gather the leftover dough and shape it into a ball. Roll it out, cut more circles and repeat until all the dough is used.

13. 13

    Fill the empanadas

    Take a dough circle and place two tablespoons of beef filling on one side, along with a piece of egg and an olive. Fold the other half over the filling, press the edges together with your fingertips, then twist the edge slightly to seal it.

14. 14

    Glaze and bake

    Beat the remaining egg and brush it over the empanadas. Arrange them on the prepared tray and bake for about 20 minutes, or until golden brown and puffed.

15. 15

    Serve with lemon

    Serve the empanadas with lemon slices.

What are Peruvian empanadas?

Empanadas are filled pastries found across Latin America, with regional variations in their dough, fillings and shape. This Peruvian-style version pairs a savoury beef filling with boiled egg and green olives.

The recipe’s combination of chopped beef, onion, chives, peppers and coriander gives the filling its character, while a butter-rich dough bakes into a golden shell.

Nutrition and macros by portion

The nutrition label shows one serving as written: 745 calories, 26g protein, 62g carbs, 45g fat.

The pastry flour supplies most of the carbohydrates, while butter and oil contribute much of the fat. Beef provides much of the protein, with the eggs adding more; serve an empanada with vegetables or salad to balance the plate.

The beef and vegetable filling

Beef: Finely chopping the meat gives the filling a more distinct texture than using ready-ground beef. Leaving some fat in the meat can make the cooked filling juicier.

Vegetables: Cook the garlic carefully so it colours without burning, then let the onion turn transparent before adding the chives and peppers. This gives the vegetables time to soften before the beef goes in.

Herbs: The chives use both their white and green parts, while coriander is added in a measured amount so it complements rather than overwhelms the other flavours.

Making a workable dough

Bring the flour and water together gradually, starting in the well at the centre of the flour. Once the mixture is crumbly, knead in the butter with your palms until the dough becomes homogeneous and elastic.

Add any extra water sparingly, one or two tablespoons at a time. The dough then rests covered for about 20 minutes before rolling.

Cutting and sealing

Circles: Roll the dough on a lightly floured surface and cut rounds about 15 cm across. Gather and reroll the scraps to use all the dough.

Filling: Keep the filling on one side of each circle, with room around the edge to seal it. The recipe calls for two tablespoons of filling, plus a piece of egg and an olive.

Seal: Fold the dough over and press the edges together, then twist the edge slightly to close the parcel. A firm seal helps keep the filling inside as the empanadas bake.

Baking cues and timing

The filling simmers covered over low heat for about 20 minutes, while the eggs boil for about 12 minutes. Allow the dough to rest for about 20 minutes before shaping.

Bake at 150°C for about 20 minutes. Look for pastry that is puffed and golden brown; the recipe uses colour and puffing as its doneness cues.

Serving ideas

Serve the empanadas with lemon slices, as directed, so each person can add a little citrus at the table. They work as a substantial snack or can be served alongside a simple salad or cooked vegetables for a fuller meal.

Recipe notes & tips

• Chop the beef finely so it distributes more evenly through the filling.
• Use both the white and green parts of the chives.
• Keep the garlic moving in the hot oil so it does not burn.
• Add extra water to the dough gradually, one or two tablespoons at a time.
• Leave a clear edge around the filling to make sealing easier.
• Brush the egg glaze over the pastry before baking for an even finish.

Variations

• Milder peppers: Use mild yellow peppers if ají panca is unavailable.
• Ground beef: Use ready-ground beef instead of chopping a piece by hand.
• More coriander: Increase the coriander slightly if you prefer a stronger herbal flavour.
• Extra citrus: Serve with additional lemon slices for a brighter finish.

Common mistakes to avoid

• Burning the garlic: Fry it only until fragrant and keep it moving in the oil.
• Adding too much water: Moisten the dough gradually, one or two tablespoons at a time.
• Overfilling the pastry: Keep to two tablespoons of filling and leave space to seal the edge.
• Leaving gaps in the seal: Press the edges together firmly, then twist them slightly closed.
• Baking by time alone: Check for puffed, golden-brown pastry around the 20-minute mark.

How to store

Store cooled empanadas in an airtight container in the fridge and eat within 3 days. Reheat in the oven until warmed through and crisp; the recipe does not specify a freezer storage time.

Frequently asked questions