Peruvian Pot Pie

Peruvian Pot Pie

Peruvian Pot Pie

Inspired by the British mince pie and classic American pot pie, this version could only come from deepest, darkest, Peru — made with Seco de Cordero spicy lamb stew filling, and a warm and flaky Empanada crust, ladies and gentlemen, I present to you, the Peruvian Pot Pie.

During my last trip to London, I visited Borough Market and learned about the mince pie and its history and was very surprised that the crust of the first meat pies was not edible, but rather a hard mixture of water and flour that served only to preserve and transport the meat filling. Not edible? The crust? To me, one of the best parts of a pie (or an empanada!) is the crust, so I am grateful to the French pastry chefs that added butter and fat to the dough, finally making it into the edible delicacy we know today.

My favorite way to test a new recipe is to share it with friends, and recently I had the pleasure of preparing this Peruvian Pot Pie for dinner, and was delighted at how surprised my guests were. Served as if it were a small gift in a tasting menu, they wondered, “what’s in the pie?” — and breaking the crust with a spoon would reveal one of the most traditional Peruvian dishes, hiding in a pot pie that could only be made with the dough for an empanada. A few minutes later, looking at all the empty ramekins, I smiled and was pretty sure that I was onto something. I absolutely loved combining two of my favorite things: baking empanadas and slow cooked stews, and next time, I’ll have to make some more.


In addition to the ingredients for the lamb stew and empanadas, you’ll need a pot to cook the lamb, assorted baking utensils to mix, shape, and roll the dough, and 8 small 4 oz. ramekins.

  1. Cook the Seco de Cordero lamb stew with 2 modifications: omit the potato, and dice the carrot into smaller pieces.
  2. Prepare the dough for Empanadas, and cut into 8 circles, about 4 1/2 inches each.
  3. Prepare the glaze for Empanadas.
  4. Scoop the lamb stew into the ramekins.
  5. Cover each ramekin with the dough circles, moisten the bottom edge of the dough with water and press the dough against the edge of the ramekin.
  6. Use a fork to press the dough against the edge of the ramekin, making lines that radiate away from the center of the ramekin.
  7. Prick the top of the dough with a fork.
  8. Using a brush, coat the dough with some glaze.
  9. Arrange the ramekins on a baking sheet, and place in the oven for 30 minutes or until the crust is a golden color.
  10. Remove from oven and serve warm.

8 servings.