Empanadas de Carne (Beef Empanadas)



In Peru, empanadas are a vehicle for almost every savory Peruvian dish, but if this is your first time making empanadas, you need to start with the classic — ground beef with olives and hard boiled eggs. And though empanadas can be baked or fried, nothing compares to baked empanadas just out of the oven. All you need to do is sauté a savory filling, shape and roll a little dough, put one inside of the other, and let them do their magic at 375°F. What are you waiting for?

  • 3/4 lb. ground beef
  • 1 yellow onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons canola oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano
  • 1 cup beef stock
  • 1/4 cup currants
  • 1 bay leaf
  • 3 pitted Kalamata olives, cut in quarters
  • 2 hard boiled eggs, peeled and cut into eight pieces
  • 3 cups flour
  • 1 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter at room temperature
  • 2 egg yolks
  • 2 tablespoons white wine vinegar
  • 1 cup cold water
  • 1/2 cup flour for rolling the dough
  • 1 egg and an additional egg yolk
  • 1 tablespoon cold water

In addition to the ingredients above, you’ll need a skillet and spoon to sauté the filling, a bowl for the filling, a bowl to mix the dough, a working surface to roll the dough, and a baking sheet lined with parchment paper to bake the empanadas.

  1. Preheat oven to 375°F
  2. Prepare sofrito by sautéing onions and garlic in a skillet with oil over medium to high heat
  3. Season with salt, pepper, cumin, oregano, and sauté until onions are translucent
  4. Mix in ground beef, stir, and continue to sauté until the beef begins to brown
  5. Add 1/2 cup beef stock, currants, and bay leaf, simmer until liquid is reduced
  6. Add remaining 1/2 cup beef stock, continue to simmer until liquid is reduced
  7. Remove from heat, transfer to a bowl, and set aside
  1. Sift the flour into a bowl
  2. Add the salt, butter, white wine vinegar, egg yolks, and mix well by hand
  3. Add 5 tablespoons cold water and continue to mix and shape the dough
  4. Add another 4 tablespoons cold water and continue to shape the dough until it forms a firm ball
  5. Transfer ball of dough to a working surface
  6. Roll the dough into a long tube and cut into 12 even pieces
  7. Flour the working surface and roll each piece into a rough circular shape
  8. Cut each rough circular shape with a 6” round dough cutter, and set aside each dough circle
  1. Scoop a heaping tablespoon of filling on the center of each dough circle
  2. Add 1/8 of an egg and 1/4 of an olive to each filling
  3. Brush the edge of each dough circle with water
  4. Fold the dough circle in half, and seal the edge by pressing firmly with your fingers and a fork
  5. Assemble the empanadas in a baking sheet lined with parchment paper
  6. Prick the top of each empanada with a fork, and brush each empanada with egg glaze
  7. Bake for 20-30 minutes, or until golden brown

12 servings.


When preparing the dough, add more water or flour if needed in order to obtain a firm ball that you can roll without being too sticky or dry.