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Greatest plates · Main
Peruvian Beef Empanadas with Cumin and Olive
Golden baked empanadas stuffed with a savoury cumin-spiced beef, sweet onion, olives and hard-boiled egg. A Peruvian street snack that packs over 18 g of protein per serve.
Serves 4Prep 35 minCook 30 minBeef
Containsdairy · egg · gluten
Protein 16%Carbs 28%Fat 56%
About 973 kcal a serve — 38 g protein, 68 g carbs, 61 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Make the pastry
pastryRub the cold butter into the flour and salt with your fingertips until it resembles breadcrumbs. Mix in the egg, then add cold water a little at a time until a smooth dough forms. Wrap and rest in the fridge for 20 minutes.
In the bowlPastry →
20 min rest
Brown the beef
brownHeat the olive oil in a large pan over medium-high. Add the onion and garlic and cook 5 minutes until soft. Add the beef mince and cook, breaking it up, until browned, about 8 minutes.
In the panFilling →
medium-high
Season the filling
seasonStir in the cumin, paprika and aji panca paste, then pour in the beef stock. Simmer for 5 minutes until most of the liquid has gone. Season, then remove from heat and cool. Stir through the olives.
In the panFilling →
5 min simmer
Roll and fill
assemblePreheat oven to 200°C. Roll the dough out to 3 mm and cut into 12 rounds about 12 cm wide. Spoon filling onto each round, top with a piece of hard-boiled egg, fold over and crimp the edges with a fork.
On the benchAssembly →
200°C
Bake
bakeBrush the empanadas with beaten egg yolk and arrange on a lined tray. Bake for 25-30 minutes until deep golden. Serve warm.
In the ovenBake →
25-30 min
Cook's noteAji panca gives an authentic mild smokiness; substitute a little smoked paprika if unavailable. Makes 12 empanadas, 3 per serve.
Estimated per serve
973 kcal · 38 g protein · 68 g carbs · 61 g fatestimates, within ~10%
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