Empanadas De Lomo Saltado Recipe

Make Dough

In a large bowl, whisk together 3 cups flour and 1 tsp salt. Add the cold diced butter and use a pastry cutter or fingertips to work butter into flour until mixture resembles coarse crumbs with some pea-sized bits. Stir in 1 beaten egg and 3 tablespoons cold water, mixing until a shaggy dough forms. If needed add up to 1 tablespoon more cold water just until dough holds together.

Turn dough onto lightly floured surface, knead gently 6–8 times until smooth. Flatten into a disk, wrap in plastic, and refrigerate at least 30 minutes (up to 2 hours).

Prep Beef

Pat the steak strips dry and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Toss the strips with 1 tablespoon cornstarch to lightly coat — this helps create a glossy sauce and seals juices.

Sear Beef

Heat 2 tablespoons vegetable oil in a large heavy skillet or wok over high heat until shimmering. In one or two batches (do not overcrowd), sear the beef strips 45–60 seconds per side until just browned but not fully cooked through. Remove beef to a plate and tent with foil.

Vegetables & Deglaze

Add the sliced red onion and cook 1 minute over high heat to soften slightly. Add the roma tomato wedges and 1 tsp aji amarillo paste; stir 30 seconds. Carefully add 2 tablespoons pisco to deglaze the pan (tilt pan away from you and allow flames to subside if any). Let the alcohol reduce about 30 seconds.

Finish Saltado

Return beef and any accumulated juices to the pan. Add 2 tablespoons soy sauce and 1 tablespoon red wine vinegar. Stir briskly 30–45 seconds until sauce coats ingredients and beef reaches medium (approx. 1–2 minutes total depending on thickness). Remove from heat and fold in 3 tablespoons chopped cilantro and sliced scallions. Taste and adjust with a pinch more salt or a few drops of vinegar if needed. Let filling cool to room temperature (15–20 minutes) — important so empanada dough doesn't get soggy.

Toss 1 cup shredded mozzarella so it is loosely separated. Keep chilled until assembly to prevent clumping.

In a small bowl combine 1 cup mayonnaise, 1 tablespoon finely chopped cilantro, 2 minced garlic cloves, 1 tablespoon fresh lime juice, 1 teaspoon olive oil, 1 teaspoon salt and 1 teaspoon black pepper. Whisk until smooth and taste; adjust salt or lime. Refrigerate until ready to serve. (Can be made up to one day ahead.)

Shape Empanadas

Divide chilled dough into 12 equal pieces (about 2 oz each). On a lightly floured surface, roll each piece into a 5–6 inch circle. Keep circles covered with a clean towel while working to prevent drying.

Fill

Place about 1 heaping tablespoon of cooled Pisco Lomo Saltado filling in center of each dough circle and top with about 1 tablespoon shredded mozzarella. Brush edges of dough with beaten egg. Fold circle over to form a half-moon and press edges to seal. Crimp edges with a fork or twist to form a decorative seal. Repeat until all empanadas are filled.

Chill Before Frying

Place assembled empanadas on a tray and refrigerate 10–15 minutes to firm up the dough and help seals set — this reduces splitting during frying.

Heat Oil

Pour oil into a deep pot to a depth of about 2–3 inches (reserve additional oil for frying if needed) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and brown in about 45–60 seconds.

Fry

Working in batches (do not overcrowd), carefully lower chilled empanadas into hot oil and fry 2½–3½ minutes per side until deep golden brown and crisp. Adjust time depending on size and oil temperature. Use a slotted spoon to transfer empanadas to a wire rack lined with paper towels to drain.

Serve

Serve hot empanadas with garlic-cilantro aioli on the side and lime wedges if desired.