Peruvian empanadas are savory Meat Pies filled with beef, onion, ají amarillo, garlic, cumin and sometimes hard-boiled egg, olives or raisins. They are usually baked in the oven and served with icing sugar and a squeeze of lime.
We discover our “dumpling” of the country with Peruvian empanadas! As in all former Spanish colonies, empanadas are an integral part of the country’s culinary culture, but Peru has been able to hold its own by offering it in a rather unique way.
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Peruvian beef empanadas are small golden Meat Pies, filled with a meat stuffing flavored with onion, garlic, cumin and ají amarillo. Their particularity lies as much in the dough, often slightly sweet and very melting, as in the way they are served: sprinkled with icing sugar, with a squeeze of lime just before biting.
As in much of Latin America, these little Meat Pies arrived in Peru with Spanish heritage, before being adapted to local tastes. Over time, they have become a classic of bakery, party, piqueo and street-food, with stuffings with meat, chicken, cheese or even ají de gallina.
In this version, the stuffing is prepared with beef cut into small cubes, onion, garlic, ají amarillo, cumin and a little broth to obtain a juicy garnish. The buttery-rich dough gives a shortbread, melt-in-your-mouth texture, perfect for contrasting with the savory stuffing and the sweet-tart lime finish.
What is a Peruvian empanada?
A Peruvian empanada is a filled Meat Pie, usually baked in the oven, that can be served as a starter, snack, piqueo or during a convivial meal. The meat version often contains beef, onion, spices, Peruvian chili pepper, and sometimes olives, raisins, or hard-boiled egg.
It is especially distinguished by its sweet and savory contrast: the dough may contain a little sugar, and empanadas are often served with icing sugar and lime.
What distinguishes Peruvian empanadas?
Originating in Spain, empanada is a typical dish that was introduced to Peru during the colonial period. At the beginning of colonization, it was the sweet version that was the most successful with Peruvians. They were prepared in the form of a large rectangular pie, covered with a sweet dough resembling shortbread or brioche dough. Their filling was usually made with fruit, jams or creams. Peruvians enjoyed them immensely as a dessert or sweet treat.
Over time, empanadas have evolved and adapted to local tastes and preferences. The sweet dough has remained a distinguishing feature of these culinary delights, but the filling has been modified to offer savory versions, such as those made with sausage or meat. Today, there is a wide variety of flavors and possible combinations for Peruvian empanadas.
Empanadas are very popular in Peru and are an integral part of the country’s traditional cuisine. They are often served at festivals, parties and celebrations. Whether as a delicious street snack or as a main course in local restaurants, Peruvian empanadas are a real treat for the taste buds.
Interestingly, each region of Peru may have its own variant of empanada, with specific ingredients and preparation techniques. This adds remarkable culinary diversity to this popular dish.
What meat to use for Peruvian empanadas?
You can use ground beef, which is easier and faster to cook, or beef cut into very small cubes, as in this recipe. The small cubes give a more generous texture, but they require sufficient cooking in the broth to become tender.
The important thing is to get a juicy, but not runny, stuffing. If it contains too much broth, it may soggy the dough and escape during cooking.
Should you add hard boiled egg, olives or raisins?
Many Peruvian versions add a piece of hard-boiled egg, black or green olives, and sometimes raisins to the stuffing. These ingredients enhance the sweet and savory side typical of carne empanadas.
They are not mandatory, but they allow you to obtain a more complete and closer version of the empanadas found in Peruvian bakeries and family recipes.
How to make the dough for empanadas?
The dough should be soft, rich and easy to spread. A dough that is too dry cracks when folded; A dough that is too soft becomes difficult to handle. After kneading, resting in the refrigerator allows the butter to firm up and the dough to hold together better.
For small empanadas, roll out the dough quite thinly. For more generous liners, use larger discs, around 10 to 12 cm in diameter.
How to serve Peruvian empanadas?
Peruvian empanadas can be served hot or warm, with a little icing sugar and a wedge of lime. They can be offered as a starter, as an aperitif, in a buffet, for a picnic or as a homemade street-food.
They can also be accompanied by an ají sauce, a salsa criolla, a fresh salad or a simple black coffee for a very Peruvian version.
Peruvian empanadas are small delicacies that reflect the history and cultural diversity of Peru. Whether you prefer sweet or savory versions, these delicious little turnovers will certainly awaken your taste buds and take you on a journey through Peruvian flavors.
Peruvian empanadas: beef, lime and icing sugar
Ingredients
For the stuffing
- 3 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 ají amarillo, seeded and chopped or 2 tablespoons of ají amarillo paste
- 6 garlic cloves, finely chopped
- 400 g beef cut into very small cubes
- 1 teaspoon ground cumin
- 25 cl beef broth
- Salt
- Pepper
Option for a more traditional filling
- 2 hard-boiled eggs, cut into pieces
- 1 handful of chopped black or green olives
- 1 to 2 tablespoons raisins
For the dough
- 500 g flour
- 400 g cold butter, diced
- 3 tablespoons cold water
- 1 teaspoon sugar
- ½ teaspoon baking powder
- 1 teaspoon salt
- For the crust and serving
- 1 beaten egg
- Icing sugar
- 1 lime quartered
Préparation
- Prepare the stuffing: heat the oil in a frying pan.
- Add the onion and ají amarillo, then fry for a few minutes.
- Add the garlic, beef, cumin, salt and pepper.
- Pour in the beef broth and simmer until the meat is tender and the sauce is reducing.
- The stuffing should remain juicy, but not runny. Let cool completely before garnishing the empanadas.
- Prepare the dough: mix the flour, baking powder, sugar and salt.
- Add the cold butter and sand with your fingertips until you get a sandy texture.
- Add the cold water gradually and knead just enough to form a homogeneous dough.
- Form into a ball, cover and leave to rest for 30 minutes in the refrigerator.
- Roll out the dough on a lightly floured work surface.
- Cut out circles of 6 cm for mini-empanadas or 10 to 12 cm for a more classic format.
- Place a spoonful of cold filling in the center of each circle. Optionally add a little hard-boiled egg, olive or raisin.
- Lightly brush the edges with beaten egg.
- Fold into a half-moon, seal with fingers or a fork, then place on a baking sheet lined with parchment paper.
- Brown the empanadas with the remaining beaten egg.
- Bake at 180°C for 15 to 20 minutes, until the empanadas are golden brown.
- Sprinkle lightly with icing sugar when you remove from the oven.
- Serve hot or warm with lime wedges.
Notes
FAQ
What is a Peruvian empanada?
A Peruvian empanada is a filled Meat Pies, often baked, that is prepared with a melting dough and a savory stuffing with beef, chicken, cheese or ají de gallina.
What is special about Peruvian empanadas?
They are often served with icing sugar and lime, which creates a sweet and salty and tangy contrast that is very different from Argentine or Chilean empanadas.
What meat to use for Peruvian empanadas?
Ground beef or beef cut into very small cubes can be used. The cubes give a more generous texture, but need to simmer long enough to become tender.
Can you add olives, hard-boiled eggs or raisins?
Yes. Many Peruvian versions add olives, hard-boiled egg, and sometimes raisins to the stuffing. These ingredients reinforce the sweet and savory side.
Can you make Peruvian empanadas in advance?
Yes. You can prepare the stuffing and dough the day before, then form and bake the empanadas the same day. They can also be reheated for a few minutes in the oven.
Why serve empanadas with confectioners’ sugar?
The icing sugar brings a sweet touch that balances the salty and spicy stuffing. Together with the lime, it gives the very recognizable signature of Peruvian empanadas.
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