Empanadas
When I think of the humble empanada, I am immediately transported to the bustling streets of Lima, where the aroma of baked pastry and spiced beef hangs in the air. Brought to Peru by the Spanish, this pocket of joy was brilliantly adapted by locals, evolving into the iconic Peruvian beef empanada. Unlike the shockingly expensive, mass-produced versions you find in supermarket freezers—which are typically stuffed with tough, over-processed meat and wrapped in a bland, pre-made pastry that turns greasy and soggy upon reheating—making these from scratch is an absolute revelation. The shop-bought alternatives cost a premium for a fraction of the quality, relying on cheap fats and packet mixes that mask the true flavor of the beef. Our from-scratch approach uses real, recognizable ingredients to create a deeply savory, tender filling. The biggest pitfall home cooks face is a soggy bottom or a dry, crumbly interior. To avoid this, your beef and onion pino must be thoroughly reduced and completely cooled before filling. I always include a slice of hard-boiled egg and a green olive inside for that authentic, traditional touch. These are the ultimate batch hero. I highly recommend filling and freezing them raw. Simply arrange the uncooked empanadas on a baking sheet until solid, then transfer to a freezer bag. When the craving strikes, bake them directly from frozen, brushing with an egg wash for a shatteringly crisp, golden crust. It is a small investment of time that yields a far superior, authentic snack, completely bypassing the disappointment of processed shortcuts.
Nutrition
| Per serving | Calories | Protein | Carbs | Fat | Sat fat | Fibre | Sugar | Sodium |
|---|---|---|---|---|---|---|---|---|
| beginner | 1270kcal | 43g | 117g | 71g | 32g | 7g | 12g | 1397mg |
| intermediate | 1258kcal | 42g | 115g | 71g | 32g | 6g | 11g | 1394mg |
| expert | 1258kcal | 42g | 115g | 71g | 32g | 6g | 11g | 1394mg |
Per serving · Ava-estimated — a guide, not a clinical figure.
- 500 gall-purpose flour— sifted
- 1 tsppaprika
- 6 piecegreen olives
- 150 gunsalted butter— cold and cubed
- 10 gsalt
- 200 mlwater— ice cold
- 1 pieceegg— beaten, for egg wash
- 500 gbeef chuck— finely diced
- 200 gred onion— finely diced
- 10 ggarlic clove— minced
- 30 gají panca paste
- 5 gground cumin
- 100 ghard-boiled egg— diced
- 50 gblack olive— pitted and sliced
- 50 graisin(optional)
- 30 mlvegetable oil
- 2 gblack pepper— freshly ground
- 1 tspdried oregano
- 200 gtomatoes
- 8 pieceolives
Shop-bought frozen Peruvian empanadas typically cost around three to four dollars each and often disappoint with tough, hydrogenated-fat dough and bland, heavily processed meat fillings lacking authentic depth. This beginner-friendly from-scratch version bypasses the need for complex dough laminating or grinding whole spices from scratch, focusing instead on a forgiving, hand-mixed pastry and a straightforward beef picadillo. By using pre-ground spices and simple butter, you achieve a tender, flaky crust and a rich, savory filling without the steep learning curve of traditional techniques. You will learn to build the foundational flavors of cumin and aji panca through a simple sauté, ensuring every bite is authentically Peruvian. The beauty of this recipe lies in its batch-friendly nature; once assembled, these raw empanadas freeze beautifully, allowing you to bake them straight from the freezer whenever a craving strikes, saving you significant money and delivering vastly superior quality to any supermarket alternative.
Equipment
- Heavy-bottomed pan— non-stick or stainless steel for the beef filling
- Large mixing bowls— one for dough, one for cooling filling
- Rolling pin— a standard wooden pin works perfectly
- Baking sheet— lined with parchment paper for easy cleanup
- Pastry brush(optional)— for applying the egg wash evenly
Method
- 1
Combine flour and salt in a large bowl, rub in cold diced butter until the mixture resembles coarse crumbs, then stir in ice water until a shaggy dough forms.
Do not overwork the dough or it will become tough and shrink during baking.
rubbing in~ 10 min - 2
Turn the dough out onto a lightly floured surface, knead gently for one minute, form into a disc, wrap in plastic, and chill in the refrigerator.
Resting relaxes the gluten, making the dough much easier to roll out later.
resting~ 30 min - 3
Heat oil in a heavy-bottomed pan over medium heat, sauté finely diced onion until translucent, then add ground beef and cook until browned, breaking it up with a wooden spoon.
Drain excess fat if the beef is very greasy to prevent a soggy filling.
sweating~ 10 min - 4
Stir in ground cumin, dried oregano, paprika, and aji panca powder, cooking for one minute until fragrant, then mix in diced tomatoes, tomato paste, and a splash of water to simmer until thick.
The filling must be completely cool before assembling to prevent melting the dough.
blooming~ 8 min - 5
Remove the pan from the heat and fold in chopped green olives and diced hard-boiled eggs, then spread the mixture on a tray to cool completely in the refrigerator.
Chilling the filling firms it up, making it much easier to portion neatly.
cooling~ 20 min - 6
Roll the chilled dough to a 3mm thickness, cut into 12cm circles, place a spoonful of cold filling in the center of each, fold over, and crimp the edges tightly to seal.
Keep the edges clean of filling to ensure a tight, leak-proof seal.
crimping~ 15 minTricky bit - 7
Brush the empanadas with beaten egg, bake at 200C for 20-25 minutes until golden, or place them on a tray to freeze raw before transferring to a bag for up to three months.
If baking from frozen, add five extra minutes to the baking time without thawing.
egg washing~ 25 min
Cooking from frozen
Reheat baked leftovers from frozen in a 350F oven for 15 minutes until heated through and crisp.
Storage times are a guide — always use your judgement and store food safely.