Empanadas Recipe
Peruvian stuffed pastries.
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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Combine Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
- 2
Cut in Butter
Add the diced cold butter to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 3
Add Water
Gradually add the cold water, mixing until the dough comes together. Do not overwork the dough.
- 4
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- 5
Cook Meat and Vegetables
In a large skillet, heat some oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and chopped bell pepper, cooking for another 2-3 minutes.
- 6
Add Ground Meat
Add the ground beef or chicken to the skillet. Cook until browned, breaking it up with a spatula as it cooks.
- 7
Season the Filling
Stir in the cumin, paprika, salt, and pepper. Mix well and remove from heat.
- 8
Add Remaining Ingredients
Fold in the chopped hard-boiled eggs and sliced green olives into the meat mixture until evenly distributed. Let the filling cool.
Assembly and Cooking
- 9
Roll Out Dough
After the dough has chilled, roll it out on a floured surface to about 1/8 inch thickness. Cut out circles using a round cutter or a glass.
- 10
Fill Empanadas
Place a tablespoon of filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
- 11
Fry the Empanadas
In a deep skillet or fryer, heat oil over medium-high heat. Fry the empanadas in batches until golden brown, about 3-4 minutes on each side. Drain on paper towels.
- 12
Serve
Serve the empanadas warm, either plain or with a side of dipping sauce.
