Empanada de carne

empanada_de_carne

Peruvian cuisine is a melting pot of various cultures, drawing influences from indigenous Peruvian, Spanish, African, and Asian traditions. One of the most popular dishes in Peruvian cuisine is the empanada, a delicious pastry filled with savory ingredients. These delightful little pockets of pastry are a true staple of Peruvian cuisine, and they come in many different varieties with various fillings.

One of the most beloved empanada varieties in Peru is the empanada de carne, or beef empanada. Made with a flaky pastry and filled with a delicious mixture of spiced beef and vegetables, these empanadas are the perfect snack or appetizer any time of day. In this recipe, we will show you how to make authentic Peruvian empanada de carne that will transport your taste buds to the streets of Lima.

To make the empanadas, you will need to start by making the pastry. Traditional Peruvian empanada pastry is made with flour, butter, and lard, which gives it the perfect flakiness and buttery taste. The pastry dough is rolled out and cut into circles, which are then filled with the beef mixture and sealed up to bake in the oven until they are golden brown and crisp.

The beef filling for these empanadas is what really sets them apart. The beef is lightly seasoned with cumin, paprika, and other spices, then mixed with sautéed onions and peppers, creating a flavorful mixture. The filling is then spooned into the pastry circles, and the empanadas are sealed up into little pockets before being baked in the oven until golden brown.

Originating in Spain, empanadas quickly became a popular dish across Latin America with each country having its own unique variation. In Peru, empanadas are a dish that both visitors and locals alike enjoy. Peruvian empanadas are typically smaller than other countries' empanadas, but don’t let their size deceive you. Peruvian empanadas are packed full of flavor and often include unique Peruvian ingredients such as Aji Amarillo paste and Cusco Corn.

Today, empanadas can be found at street vendors, markets, and restaurants all over Peru. Whether as a quick bite on the go or a sit-down meal, empanadas are a versatile and satisfying choice. You can serve empanadas with a variety of dips or sauces, such as a spicy Aji Amarillo dip, salsa or guacamole to enhance their flavor.

In Peru, empanadas are often enjoyed with an ice-cold beer or a refreshing glass of Chicha Morada, a purple corn drink that is a Peruvian classic. In addition to being a popular snack, empanadas are also a common dish served at family gatherings and celebrations.

In conclusion, if you’re looking to try a taste of Peru, look no further than the empanada de carne. These savory pastries are a true Peruvian delight, made with a delicious blend of beef, spices, and vegetables, and wrapped up in a flaky pastry that’s sure to leave your mouth watering. With this recipe, you can enjoy a true taste of Peru in the comfort of your own kitchen, and share this beloved Peruvian dish with friends and family.

Ingredients:

  • 2 cups flour
  • 1/4 cup shortening
  • 1/4 cup butter
  • 1/4 cup water
  • 1 lb. ground beef
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1/2 tsp. oregano
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 cup raisins
  • 1/4 cup chopped black olives
  • 2 hard-boiled eggs, sliced
  • 1 egg, beaten (for egg wash)

Instructions:

  1. Combine flour, shortening, butter, and water in a mixing bowl. Knead the dough until it forms a smooth ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

  2. In a skillet over medium heat, cook ground beef until browned. Add onion, garlic, cumin, paprika, oregano, salt, and black pepper. Cook until onion is tender.

  3. Stir in raisins and chopped black olives. Remove from heat.

  4. Preheat oven to 375°F.

  5. On a floured surface, roll out the dough to 1/4-inch thickness. Cut circles of dough using a round cookie cutter. Place two slices of hard-boiled egg on one half of each circle.

  6. Add a spoonful of meat filling on top of the egg slices. Fold the other half of the circle over to enclose the filling. Crimp the edges with a fork to seal.

  7. Place empanadas onto a baking sheet and brush with beaten egg wash.

  8. Bake for 25-30 minutes, or until golden brown. Serve warm.