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Peruvian Empanadas

Experience the flavors of Peru with these flaky empanadas filled with a savory mix of ground beef, olives, and spices.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 empanadas
Course: Appetizer, Snack
Cuisine: Peruvian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter cold and cubed
  • 1/4 teaspoon salt
  • 1/4 cup cold water
  • 1 tablespoon olive oil
Filling
  • 1 onion finely chopped
  • 1/2 pound ground beef or chicken
  • 1/4 cup green olives chopped
  • 1/4 cup hard-boiled eggs chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 egg beaten (for egg wash)

Equipment

  • Mixing bowl
  • Rolling pin
  • Round cutter or glass
  • Baking sheet
  • Parchment paper
  • Skillet
  • Brush for egg wash

Method
 

  1. In a mixing bowl, combine the flour and salt.
  2. Add the cold, cubed butter to the flour mixture and mix until it resembles coarse crumbs.
  3. Slowly mix in the cold water until the dough forms.
  4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  5. In a skillet, heat olive oil over medium heat and sauté the onion until translucent.
  6. Add the ground beef to the skillet and cook until browned.
  7. Stir in olives, hard-boiled eggs, cumin, and paprika.
  8. Roll out the chilled dough and cut into circles.
  9. Place a spoonful of filling on one half, fold, and seal the edges with a fork.

Notes

These empanadas can be frozen before baking for up to 3 months. Bake from frozen by adding a few extra minutes to the cooking time.