Jul 14 2026
Restaurants›Andina›Empanada Recipe

Empanada Recipe

Inspired by Andina
Time2h
Serves12

Peruvian pastry, dusted with powdered sugar: beef, botija olive, raisins - OR - spinach and mushroom

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Dough

Beef Filling

Spinach and Mushroom Filling

For Serving

Method

Dough Preparation

  1. 1

    Make the Dough

    In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. In a separate bowl, beat the egg and mix with cold water. Add to the flour mixture and mix until a dough forms. Knead gently on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Beef Filling Preparation

  1. 2

    Cook the Beef Filling

    In a skillet over medium heat, sauté the onion and garlic until softened. Add the ground beef and cook until browned. Stir in the olives, raisins, cumin, salt, and pepper. Cook for another 5 minutes until everything is well combined. Remove from heat and let cool.

Spinach and Mushroom Filling Preparation

  1. 3

    Cook the Spinach and Mushroom Filling

    In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened. Add the mushrooms and cook until they release their moisture. Stir in the spinach and cook until wilted. Season with salt and pepper. Remove from heat and let cool.

Assembly and Baking

  1. 4

    Assemble the Empanadas

    Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles (about 4-6 inches in diameter). Place a spoonful of filling in the center of each circle. Fold the dough over to create a half-moon shape, sealing the edges with a fork. Place on a baking sheet lined with parchment paper.

  2. 5

    Bake the Empanadas

    Bake in the preheated oven for 25-30 minutes or until golden brown. Remove from the oven and let cool slightly.

  3. 6

    Serve

    Dust with powdered sugar before serving. Enjoy your delicious Peruvian empanadas!

More from Andina