Lunch · 60 min · peruvian

Empanadas de Carne Peruanas

A Peruvian lunch built around flour and butter — on the table in 60 minutes.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Flour
• 3/4 cup Butter
• 1 Egg
• 1/2 cup Cold water
• 1 lb Ground beef
• 1 Yellow onion
• 2 tbsp Ají panca
• 2 Hard-boiled eggs
• 12 Black olives
• 1/4 cup Raisins
• 1 tsp Cumin
• 2 tbsp Powdered sugar

Steps

1. Cut the butter into the flour with salt until pebbly; add the egg and water into a smooth dough. Chill 30 minutes — cold dough makes flaky empanadas.
2. Brown the beef with onion, ají panca, and cumin 8 minutes. Off the heat, fold in chopped eggs, olives, and raisins; cool.
3. Roll the dough thin, cut 6-inch rounds, fill with 3 tablespoons of beef, and seal with the classic repulgue crimp.
4. Bake at 400°F for 20 to 22 minutes until golden and blistered.
5. Dust lightly with powdered sugar — the Peruvian touch — and serve with lime wedges.

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