Ever bitten into a pastry and felt like you've been transported to the vibrant streets of Lima? That’s what Empanadas Peruvian offers: a little taste of sunny Peru with every bite. These golden pockets are stuffed with a mix of spices dancing around your taste buds like a fiesta!
I remember my first encounter with empanadas during a family vacation to Peru. My abuela would whip up a batch that seemed to magically disappear in minutes. It was like she infused each empanada with a sprinkle of joy and a dash of nostalgia
And let's be real, who doesn't love a good food story? These empanadas are perfect for Labor Day picnics or any other September celebration where you want to impress your guests with a burst of Latin flavor. So, ready to make some, let's get to it!
Origins of Peruvian Empanadas and Their Cultural Significance
Peruvian empanadas are a beloved staple in Peru, combining Spanish influences with local ingredients. Known for their flaky, golden crust and savory fillings, Peruvian empanadas typically include seasoned meat, olives, and hard-boiled eggs. A light dusting of powdered sugar gives these empanadas a unique sweet touch.
Brought by Spanish colonists, Peruvian empanadas evolved with regional twists, reflecting Peru’s diverse cultural heritage. Today, they are enjoyed at gatherings and festivals, celebrated for their delicious balance of flavors. The pastry dough, often made with flour, lard, and milk, complements the spiced fillings beautifully.
Fillings can vary widely. While beef or chicken with a spiced sofrito is traditional, vegetarian options using ingredients like mushrooms and spinach are also popular. Whether enjoyed at a street stall or homemade, Peruvian empanadas offer an authentic taste of Peru’s culinary traditions.
Ingredients Used to Make Empanadas Peruvian
- Ground beef
- Onion
- Garlic
- Hard-boiled eggs
- Black olives
- Cumin and paprika
- Empanada dough
How to Make Empanadas Peruvian
- Prepare the Filling: In a large skillet, cook the ground beef with chopped onions and minced garlic until the meat is browned and the onions are soft. Season with cumin, paprika, salt, and pepper. Stir in chopped hard-boiled eggs and black olives. Let it cool.
- Assemble the Empanadas: Roll out the empanada dough and cut it into circles. Place a spoonful of the cooled filling in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges to seal.
- Cook the Empanadas: Heat oil in a pan and fry the empanadas until they are golden brown and crispy. Alternatively, you can bake them at 375°F (190°C) for about 20 minutes.
These Empanadas Peruvian are like a hug in pastry form—warm, comforting, and perfect for any gathering. Whether you’re celebrating Labor Day or just enjoying a cozy September evening, they’re sure to bring a smile to your face and a bit of Peru to your plate. 🌟
Quick Cooking Recipe
- Preparation Time: 30 minutes
- Cooking Time: 15 minutes (frying) or 20 minutes (baking)
- Inactive Time: 30 minutes (cooling)
- Total Time: 1 hour 15 minutes
- Author: Jen Sharpin | So Damn Delish
- Yield: 12 empanadas
Discover the joy of making Empanadas Peruvian with this easy recipe. Perfect for Labor Day or any September celebration, these golden pastries are filled with savory beef, onions, and spices that will transport you straight to Peru!
Ingredients:
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 hard-boiled eggs, chopped
- 1/2 cup black olives, chopped
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Empanada dough
Instructions:
- Cook ground beef with onions and garlic until browned. Season with cumin, paprika, salt, and pepper. Stir in eggs and olives. Cool.
- Roll out dough and cut into circles. Fill with the mixture, fold, and seal.
- Fry or bake until golden brown.
Notes:
- For a twist, try adding some chopped red peppers or a sprinkle of cheese to the filling.
- You can also use pre-made empanada dough to save time.
Nutrition Facts (per empanada)
- Calories: 200 kcal
- Carbohydrates: 24g
- Protein: 7g
- Fat: 9g
- Saturated Fat: 3g
- Cholesterol: 35mg
- Sodium: 180mg
- Fiber: 2g
- Sugar: 2g
Creative Variations and Fillings for Peruvian Empanadas
While traditional Peruvian empanadas recipe are filled with beef or chicken, there’s plenty of room for creativity. For a lighter option, try vegetable fillings with a mix of mushrooms, spinach, and cheese. Seafood lovers can experiment with shrimp and crab, seasoned with lime and a hint of chili.
Another popular variation is the dessert empanada, where fillings like dulce de leche or guava paste bring a sweet twist. For a savory twist, try a spicy aji pepper filling mixed with cream cheese to add a burst of heat to the Peruvian empanadas.
Experimenting with different fillings allows you to enjoy Peruvian empanadas in a whole new way, whether you prefer traditional flavors or unique twists. Serving these with sauces like aji verde or a tangy tomato salsa can further enhance the flavors and add an extra layer of authenticity to your creation.
If you’re looking for more delightful recipes like this empanadas peruvian and food tips, check out So Damn Delish for more delicious inspiration and stories from the kitchen!
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Empanadas Peruvian: Bite-Sized Passports to Flavor Paradise!
Crave Peru? Discover mouthwatering Empanadas Peruvian at So Damn Delish! These pastries are packed with authentic flavors that make every bite an adventure.
- Total Time: 1 hour 15 minutes
- Yield: 12 empanadas 1x
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 hard-boiled eggs, chopped
- 1/2 cup black olives, chopped
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Empanada dough
Instructions
- Cook ground beef with onions and garlic until browned. Season with cumin, paprika, salt, and pepper. Stir in eggs and olives. Cool.
- Roll out dough and cut into circles. Fill with the mixture, fold, and seal.
- Fry or bake until golden brown.
Notes
- For a twist, try adding some chopped red peppers or a sprinkle of cheese to the filling.
- You can also use pre-made empanada dough to save time.
- Prep Time: 30 minutes
- Inactive Time: 30 minutes (cooling)
- Cook Time: 15 minutes (frying) or 20 minutes (baking)
- Category: Ethnic
Nutrition
- Calories: 200 kcal
- Sugar: 2g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
