Peruvian Empanadas | Empanadas Peruanas

July 27, 2020 SouthAmerica

Many countries in South America have their own version of empanadas. They are all good with the variant of the filling. To our knowledge the best empanadas are from Mendoza-Argentina, with their delicious meat filling with just enough sauce that makes of this the perfect snack to be enjoyed at any time of day. On the other hand, we have Chilean empanadas known as Pino. They also have a meat filling with lots of onions, and that is the main difference between them and the Argentinian ones. In my case I usually make Peruvian style empanadas. These are made with a traditional filling which includes; meat, raisins, hard-boiled eggs, and black olives. Simmered in a sauce very similar to the Lomo Saltado dish.

For a killer variety, try filling the empanadas with the Aji de Gallina sauce. Also, for a USA version, one can make beef empanadas flavored with barbecue sauce or you can make it with chicken. You could also have sweet empanadas, making it with any pie filling, or simply fill it up with cheese. The possibilities are many, try to make it fun and adventurous.

Makes 12

Complex preparation

Ingredients

For the dough

2 cups flour

1 stick butter at room temperature

1 tbsp. Vegetable oil.

¼ cup hot water and add 4-star anis to soak plus 1 tbsp. Of sugar mix until the sugar is completely dissolved

1 whole egg

1 egg yolk

¼ tsp. salt

For the filling

1 lb. Top sirloin steak cut in little squares.

½ cup onion chopped

3 garlic cloves minced

4 tsps. raisins soaked in hot water

5 kalamata olives chopped

¼ tsp. red pepper flakes (optional)

3 hard-boiled eggs diced

1 tbsp. Soy sauce.

1 tbsp. Worcestershire sauce.

3 tbsp. Olive oil.

Salt and pepper to taste

1 beaten egg that will be use as glue for the empanadas, and to brush them on top.

Preparation

For the dough

In a bowl, add all the ingredients and mix until it turns into dough. Cover with plastic wrap and leave in the refrigerator until the filling is done, or at least 15 minutes.

For the filling

In a frying pan add about 3 tbsp. Of olive oil and heat over medium high heat, then add the onion and cook until caramelized. Add the garlic and cook until fragrant. Add the meat some salt and pepper and cook until done; if it gets too dry, add the soy sauce, and the Worcestershire sauce and water if needed. Once the meat is cooked add the black olives, raisins, and mix. Before turning the heat off, add the diced hard-boiled eggs.

Preheat the oven to 375 degrees. Butter and flour two baking dishes.

Sprinkle some flour on the counter top, divide the dough in half and roll out one half evenly. Using a cookie cutter, or in my case my cereal bowl that is 6 inches in diameter cut rounds, repeat this process with the scraps and the remaining dough.

Brush the edges of each round with a beaten egg, start filling each round with 1 ½ tbsp. of the meat filling and fold in a half to make the half-moon shape and seal the edges with the tines of a fork, making sure you are not breaking it. This is easy to make over the counter top instead of holding it in your hand.

Place them on the baking dish and before they go into the oven, brush them with the beaten egg using a baking brush or your fingers and bake for 25 minutes or until golden brown.

In Peru we serve this with a good cup of coffee and creole salsa or salsa criolla.