Peruvian Beef Empanadas
These Peruvian Beef Empanadas are sweet and savory, and bursting with flavor! Made with beef, raisins, and boiled eggs, they have so much going on and it works beautifully together! If you've never tried Peruvian empanadas, you must try these! I have adjusted this recipe to be easy for kids to help make. Kids are much more willing to try recipes when they've had a hand in helping!
Equipment
- 6" round dough cutter you could also use a cereal bowl upside down for cutting.
Ingredients
FOR THE DOUGH ~
- 3 cups all-purpose flour
- 1 tsp salt
- 8 tbsp. (1 stick) unsalted butter room temperature
- 2 egg yolks
- 2 tbsp. white wine vinegar optional
- 1 cup cold water
- 1/2 cup flour for rolling the dough
FOR BEEF FILLING (SOFRITO)~
- 1 lb. ground beef
- 1 onion yellow or white
- 2 cloves garlic peeled and minced
- 2 tbsp. olive oil
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. cumin
- 1/4 tsp. oregano
- 1 cup beef stock
- 1/4 cup currants
- 1 bay leaf
- 1 jar Kalamata olives chopped (you can also use black olives)
- 8-10 hard boiled eggs cut into small pieces
FOR THE GLAZE ~
- 1 egg yolk
- 1 tbsp. cold water
FOR SERVING (OPTIONAL) ~
- powdered sugar for dusting tops
- sliced limes
Instructions
TO PREPARE BEEF FILLING (SOFRITO) ~
- Preheat oven to 375 degrees F
- First,prepare the beef filling (Sofrito) by sautéing onions and garlic in a skillet with olive oil over medium to high heat.
- Then season with salt, pepper, cumin, oregano and sauté until onions are translucent.
- Now mix in ground beef and continue to sauté until the beef has browned.
- Finally, add in the beef stock, currants, and bay leaf, and simmer until liquid is reduced.
- Now, remove from heat and allow to cool.
TO PREPARE THE DOUGH ~
- First sift the flour into a bowl. Add the salt, butter, white wine vinegar, egg yolks, and mix by hand.
- Then add water a few tbsps. at a time and continue mixing and shaping until it forms a firm ball. Adding more flour or water as needed. (we ended up using the full cup of water)
- Now, allow the dough to rest and chill in fridge for about 5 minutes. (we actually skipped this part and it turned out fine. We saved some dough in fridge and baked it the next day with the same results)
- Then transfer dough to a well-floured surface. Roll out to about 1/10 of an inch thick, adding flour as needed.
- Finally, cut 12 circles with a 6" round dough cutter.
FOR ASSEMBLING AND BAKING EMPANADAS ~
- To begin, scoop a heaping tbsp. of beef filling to center of each dough circle. Add a spoonful of chopped boiled egg and about 1 tsp. of chopped olives.
- Then brush the edge of each dough circle with water.
- Next fold the dough circle in half and then seal the edge by pressing firmly with your fingers or a fork. ( You can also fold edge over in sections, pressing firmly.)
- Now place empanadas on a parchment lined baking sheet. Prick each empanada with a fork and brush tops with egg glaze.
- Then bake for 25-30 minutes or until golden brown.
- Now remove from oven and dust tops with powdered sugar! (optional)
- Finally, serve with sliced limes and enjoy!
Notes
I let my teenagers help with preparing the beef filling. They were able to do the chopping of onions and garlic and cooking over a hot stove.
My littles were able to help make the dough, which they loved! They just had to mix, using their hands, which is a wonderful tactile experience for kids!
Everyone then helped to assemble! It's great fun for your entire family to get involved!
Servings: 12 empanadas