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Empanadas Peruvian Recipe

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Peruvian Empanadas Recipe: Golden Brown Juicy Beef Parcels

Golden Brown Juicy Beef Parcels – Learn How to Make This Classic Snack

Provided by: EasyRecipesCooking.com

Categories: Lunch,Snack

Prep time: 30 minutes

Cook time: 30 minutes

Yield: 8

Ingredients:

500 g wheat flour (all-purpose flour, without yeast.)
200 g butter
½ cup water
1 tsp baking powder
1 egg (to varnish)
pinch salt
pinch sugar
600 g beef (finely chopped)
3 tbsp oil
1 large white onion (100 g approx.)
½ cup chives
½ cup coriander
3 yellow peppers or “panca” (not spicy)
4 cloves garlic
1 tsp cumin
Salt and pepper to taste
2 large eggs
8 green olives
1 lemon

Steps:

  • Gather the empanada ingredients
  • The first step in cooking beef empanadas is preparing the filling. In this case, we will use minced beef. Ideally a piece of lean meat (but if you like the juicy fat, as we do, leave it in. Fat adds flavor. Chop it as finely as you can. Some people prefer to use ground beef directly but the traditional recipe is made with minced meat.
  • After cutting the meat, wash all the vegetables, peel them and cut them finely. First the onion, then the chives (you must use both the white and the green part), then the peppers, remove the seeds and veins, finally the finely chopped coriander. Some people prefer to add a little more coriander, but with half a cup, the recipe works well so don’t go overboard. Finally, crush the garlic in a mortar.
  • In a thick pot, over medium-high heat, add the oil. When it is very hot, fry the garlic without letting it burn. Add the chopped onion and stir from time to time until it becomes transparent. Then add the chives, together with the chopped peppers. Stir very well and cook for 3 to 5 minutes.
  • Finally, add the meat and seasonings: cumin, pepper, and salt. Stir until the vegetables are fully integrated with the meat, cook covered over low heat for about 20 minutes. Then turn off and let stand.
  • Fill a small pot halfway with water, add a teaspoon of salt and when it boils, cook the eggs for about 12 minutes. Then remove pot from the heat and drain the excess water. When the eggs are cold, remove the shell and cut them into quarters.
  • To prepare the dough, place all the flour (reserve a little for kneading), on a flat and clean surface. Sprinkle baking powder, salt, and sugar on top. With the bottom of a glass or with your hand, make a hole in the center of the flour to form what looks like a volcano shape. In the center of the volcano, add the water and gradually integrate with the flour, from the center.
  • You will get a consistent crumbly dough texture. It’s time to add the butter and continue kneading vigorously until the dough is homogeneous and elastic. When you knead try not to use your fingertips, you must knead with the palms of your hand. If necessary, add a little more water, but avoid overdoing it. It’s best to moisten the dough little by little, about one or two tablespoons at a time.
  • Make a ball with the dough and let it rest for about 20 minutes in a covered container.
  • Preheat the oven to 150°C / 300°F. Prepare a baking tray, cover it with a thin layer of butter and sprinkle flour all over the surface.
  • Meanwhile, clean a table surface, dry it very well and sprinkle some wheat flour. Remove the empanada dough from the container and spread it with a rolling pin, sprinkle a little flour on top, then with a cup of approximately 15 cm in diameter, shape a circle the empanada dough and cut them.
  • Pick up the remaining empanada dough, make a ball with it, stretch it, cut circles and repeat this procedure until the empanada dough is finished.
  • To assemble the empanadas, take a circle of empanada dough, and on one of its sides place two other tablespoons of meat stew, a piece of egg and an olive. Fold the empty part of the dough over the filling, with the fingertips, crush it on the edge of the dough to join it and, finally, twist slightly on itself as if trying to close a bag.
  • Beat the last egg, and with a brush completely glaze the empanadas. Place the empanadas on the baking tray and cook for about 20 minutes or until golden brown and puffed up.
  • Serve the empanadas with lemon slices.

Nutrition Facts:

Calories 745 kcal, CarbohydrateContent 62 g, ProteinContent 26 g, FatContent 45 g, SaturatedFatContent 20 g, CholesterolContent 180 mg, SodiumContent 355 mg, FiberContent 4 g, SugarContent 2 g, ServingSize 1 serving

Livia's Peruvian Empanadas Recipe - Pillsbury.com

These authentic empanadas from Peru can easily be made at home using prepared pie crust!

Provided by: EasyRecipesCooking.com

Total time: 1 hours 0 minutes

Prep time: 30 minutes

Yield: 8

Ingredients:

1 tablespoon vegetable oil
1/2 lb beef sirloin steak, cut into 1/4-inch cubes
1 small onion, cut in half, sliced
1 plum (Roma) tomato, seeded, chopped
1 teaspoon soy sauce
1 teaspoon red wine vinegar
1/4 teaspoon black pepper
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • Heat oven to 450°F.
  • In 10-inch skillet, heat oil over medium-high heat. Add beef. Cook, stirring frequently, about 3 minutes or until golden brown; reserve in medium bowl. In same skillet, cook onion about 3 minutes or until brown. Add tomato, beef, soy sauce, vinegar and pepper. Cook 2 to 3 minutes or until liquid has evaporated. Remove from heat. Cool 5 minutes.
  • On lightly floured work surface, roll each pie crust into 14-inch circle. Using 6-inch round plate, cut 3 circles from each crust. Reroll remaining dough, and cut 2 more 6-inch circles. Moisten edge of each circle with water, and place about 2 tablespoons filling on circle. Fold dough in half over filling; press edge with fork to seal. On ungreased cookie sheet, place 2 inches apart. Poke top of each once with fork to vent steam.
  • Bake 10 to 12 minutes or until light golden brown. Cool 10 minutes. Store leftovers loosely covered in refrigerator.

Nutrition Facts:

Calories 250 , CarbohydrateContent 25 g, CholesterolContent 15 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 5 g, ServingSize 1 Empanada, SodiumContent 300 mg, SugarContent 0 g, TransFatContent 0 g

Peruvian Empanada : Recipes : Mission Food Services

Total time: 45 minutes

Prep time: 15 minutes

Yield: 18

Ingredients:

18 each 6″ Heat Pressed Flour Tortillas (10400)
2 Tbsp. Vegetable Oil
3 each White Onions , diced
2 each Garlic Cloves , minced
1 lb. Ground Beef
2 Tbsp. Cumin , ground
1 tsp. Chile Powder
1 Tbsp. Smoked Paprika
1/2 Tbsp. Black Pepper
1 cube Beef Bouillon
1/4 cup Water , hot
1 Tbsp. Aji Amarillo Paste
2 Tbsp. Flour
1/2 cup Raisins
1/2 cup Olives , chopped
3/4 cup Eggs , hard boiled , chopped
Egg Wash , as needed
Milk , as needed
Sugar , as needed
18 each Limes Wedges

Steps:

  • 1.) Pre-heat oven to 350°F.
  • 2.) In a large sauté pan over medium-low heat, add oil and onions. Heat until softened. Add garlic. Cook an additional 2-3 minutes. Add ground beef, increase heat to medium, allow to brown for 2-3 minutes, and add the cumin, chile powder, paprika, salt and pepper. Allow to cook until ground beef is done.
  • 3.) Dissolve beef bouillon in hot water, add Aji Amarillo paste. Mix well to combine. Add to pan, add flour, and mix well. Add raisins and olives and cook 5-10 minutes. Reserve warm.
  • 4.) To Bake: on each tortilla, scoop 2.0 oz. of filling into center. Top with 1 tbsp. chopped egg. Brush egg wash around edges, and fold over to form an empanada. Brush the tops with milk and sprinkle with sugar. Bake in the oven for 15-20 minutes, or until golden brown on the outside and hot on the inside.

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