Empanadas Caleñas Recipe

In a large mixing bowl combine 4 cups all-purpose flour, 1 tsp salt and 1 tsp baking powder. Whisk to distribute evenly.

Cut or rub in 6 tbsp softened unsalted butter until mixture resembles coarse crumbs. Stir in 2 tbsp vegetable oil.

Gradually add 1 1/4 cups warm water (add a little at a time) and mix with a wooden spoon or your hands until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. If dough is sticky, sprinkle a little of the reserved 1/4 cup flour and continue kneading.

Form the dough into a ball, lightly oil the bowl, place the dough back in, cover with a towel or plastic wrap, and let rest for 30 minutes at room temperature.

Cook potatoes

Place the peeled and cubed potatoes in a pot with salted water. Bring to a boil and cook until tender, about 8–10 minutes. Drain and mash lightly with a fork; set aside to cool slightly.

Heat a large skillet over medium heat and add 1–2 tbsp oil if needed (from the listed frying oil). Add the finely diced yellow onion and sauté until translucent, about 4–5 minutes.

Add the 3 minced garlic cloves and sauté another 30–60 seconds until fragrant.

Add 1 lb ground or finely chopped beef to the skillet. Break it up with a spoon and brown until no longer pink, about 6–8 minutes.

Stir in 2 tbsp aji amarillo paste, 1 tsp ground cumin, 1 tsp ground achiote or paprika, and 1 tsp dried oregano. Cook the spices with the meat for 1–2 minutes to bloom their flavors.

Pour in 1/2 cup beef or chicken broth, scrape up any browned bits, and simmer for 3–4 minutes until slightly reduced.

Add the lightly mashed potatoes to the meat mixture and stir until evenly combined. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning.

Remove from heat and fold in 2 tbsp chopped cilantro, the chopped 2 hard-boiled eggs (if using) and 2 tbsp sliced green onions (if using). Allow filling to cool to room temperature before assembling—this helps prevent soggy dough.

Pour enough vegetable oil into a heavy skillet or pot to reach about 1 inch depth (about 2 cups). Heat oil over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough: it should sizzle and brown in about 30–45 seconds.

After the dough has rested, divide it into 12 equal pieces (for medium empanadas). Roll each piece into a ball, then use a rolling pin to flatten each into a 6–7 inch circle on a lightly floured surface.

Place about 2–3 tablespoons of the cooled filling onto one half of each dough circle, leaving a 1/2-inch border. Do not overfill.

Brush the edge of the circle with a little beaten egg (use the 1 egg) or with a mixture of 2 tbsp water and a pinch of flour to help seal. Fold the dough over to form a half-moon and press edges to seal.

Crimp the edges by pressing with a fork or by folding a small pleat pattern along the edge to ensure the empanada is tightly sealed.

Working in batches, carefully place empanadas into the hot oil, seam-side up for the first moment, then turn to fry both sides until golden brown and crisp, about 3–4 minutes per side. Do not overcrowd the pan.

Using a slotted spoon, transfer fried empanadas to a paper towel–lined rack or plate to drain excess oil.

Serve warm with lime wedges. Empanadas can be kept warm in a 200°F (95°C) oven on a rack while you finish frying remaining batches.