A somewhat traditional Peruvian beef/bison empanada with ají panca and ají amarillo paste, chopped onion and cilantro, hard-cooked egg, and olive in a flaky butter pastry dough... Muy rico!
Preheat oven to 375℉/191℃. Roll the dough to ⅛" thick. Cut 6" diameter circles.
Add a drizzle of oil to a heavy skillet over medium-high heat if your meat is ultra-lean like mine. Brown the meat, stirring occasionally, until you have some caramelized edges.
Add the onion, garlic, ají pepper pastes, and ground cumin to the skillet. Stir and sauté the mixture until the onions are softened, and the mixture is very fragrant.
Add the fresh herbs to the skillet, and stir to combine.
Add about 2 tablespoons of meat filling, Add a quarter slice of hard-cooked egg, and one olive. Fold and press or pinch. See notes below if you don't have a press! Brush with the egg wash. Place on a baking sheet sprayed with cooking spray or a light coating of oil.
Bake 18-20 minutes until golden brown.
Nutitrion
Serving Size: 1 serving
Calories: 551 kcal
Carbohydrates: 52 g
Protein: 21 g
Fat: 30 g
Reviews
Mark on 2025-03-17 (5 stars): I love empanadas, but of course I can't eat like that very often. The dough on these was incredible, certainly as good as anything I've had in Peru, even at Tanta in the Lima airport, which is probably the best airport food I've ever had. These are definitely worth a try.
