Desserts · Peruvian cuisine
Peruvian Beef Empanadas: Easy and Delicious Homemade Recipe | Perú Comidas
Peruvian beef empanadas, a traditional delight of Peruvian cuisine
- Total time3 h
- Servings20
- DifficultyIntermediate
Immerse your senses in the delicious experience of beef empanadas, a culinary classic that will take you to the authentic flavors of Latin America. With their golden, crispy dough filled with a juicy, tasty beef stew seasoned with traditional spices, these treats are a bite of tradition and flavor that will take you to faraway places with every mouthful.
Beef empanadas, so versatile and easy to take anywhere, are the perfect companion for any occasion. Whether as a quick snack to take with you on your daily adventures or as a main dish at a festive meal with friends and family, these delicious empanadas are always welcome at the table.
Besides their irresistible flavor, beef empanadas are also a chance to explore other culinary delights. Why not try some of our dessert suggestions? From the smooth, creamy crema volteada (Peruvian flan) to the fresh citrus flavor of our tangerine cake, we have a range of options to satisfy your sweet cravings and turn every meal into a celebration.
So, are you ready to dive into the delicious world of beef empanadas and explore new culinary experiences? Join us on this food journey and discover the joy of good food and moments shared around the table.
Long live diversity and tradition in the kitchen!
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Recipe video
The video is in Spanish.
Peruvian Beef Empanadas: Easy and Delicious Homemade Recipe
- Prep time
- 30 min
- Cook time
- 30 min
- Resting time
- 2 h
- Total time
- 3 h
- Oven temperature
- 180 °C
- Servings
- 20
- Difficulty
- Intermediate
Best season: All year round
Ingredients for Peruvian Beef Empanadas
Dough
Filling
How to Make Peruvian Beef Empanadas
Make the dough
Mix the dry ingredients (flour, powdered sugar and baking powder), then add the lard and butter (they should be cold, straight from the fridge, cut into small cubes). Once the mixture looks sandy, add the egg and the yolks, don't forget the salt, then gradually add the water and knead patiently until everything comes together evenly.
Once the dough is ready, divide it into 70-gram balls, place them on a tray, cover them with plastic wrap and let them rest in the refrigerator for 1 to 2 hours.
Make the filling
First season the meat with salt and pepper and fry it in a little oil, then set it aside. In the same pan, add the finely diced onion with the garlic and ají panca, add the reserved meat and adjust the salt and pepper to taste; don't forget the cumin and oregano. Once everything is cooked and well combined, add the raisins and chopped parsley.
Assemble the empanadas
Roll out the 50 g balls with a rolling pin and a little flour, fill them with the meat and ¼ of a hard-boiled egg each, seal them with water or egg and crimp the edges however you like. For shiny empanadas, beat 1 egg with a little milk in a bowl (with a fork) and brush it over them like a glaze.
Bake
Bake the empanadas in an oven preheated to 180 °C (350 °F) for 25 to 30 minutes, until golden. Don't leave them in longer or the filling will dry out. Let them rest for a few minutes before serving.
Frequently Asked Questions about Peruvian Beef Empanadas
How are Peruvian empanadas different from Argentinian ones?
Peruvian empanadas differ mainly in:
(1) a thicker, fluffier DOUGH (Argentinian ones are thinner and crispier); (2) they are BAKED (not fried), golden in the oven until juicy inside; (3) a FILLING spiced with cumin, ají panca, raisins and olives (Argentinian ones have more onion and hard-boiled egg); (4) a rounder, plumper SHAPE (Argentinian ones are crimped with a braided edge). In Peru, empanadas are perfect for school lunch boxes, picnics or an afternoon snack, eaten warm or cold. The fluffy texture of Peruvian dough is unique: it seems like bread, but it's an empanada.
What is the secret to juicy empanadas?
The secret comes down to 3 things: (1) SEAL the edges well by pressing firmly with a fork (otherwise the juices escape and they dry out), or braid them well if you crimp them; (2) a FILLING with enough stock or juices: the meat should be stewed in its own juices with onion, tomato and spices; (3) BAKE at 180 °C for only 25–30 minutes (no longer, or they dry out). EXTRA TIP: add 1 tablespoon of beef stock to the filling just before filling them; it makes them super juicy. And NEVER open the oven during the first 15 minutes (they lose steam = they dry out).
Can Peruvian empanadas be fried instead of baked?
YES, but it completely changes the texture. The TRADITIONAL Peruvian empanada is baked (fluffy, soft dough). If you fry them: (1) they turn crispier, like Chilean empanadas; (2) they are greasier; (3) the dough must be thinner (otherwise they stay raw inside). HOW TO FRY: use thinner dough (5 mm instead of 1 cm), fry in oil at 170 °C for 8–10 minutes, turning once, and drain on paper towels. They are tasty, but they are NOT the traditional Peruvian version. If you want authentic Peruvian empanadas, always bake them.
What goes into the traditional filling of Peruvian beef empanadas?
The traditional filling contains ground beef (or finely chopped beef), chopped onion, garlic, tomato, cumin, ají panca (or paprika if you can't find it), raisins (which give the characteristic sweet touch), black olives, chopped hard-boiled egg, salt and pepper. I like to add parsley or oregano for an extra special flavor.
IMPORTANT: the meat is first stewed in a pan with all the ingredients until it is juicy but NOT watery (too much liquid breaks the dough). The uniquely Peruvian touch is RAISINS (sweet) + AJÍ PANCA (mildly spicy) = a spiced sweet-and-sour flavor you won't find in other Latin American empanadas.