Empanadas de Carne

Name: Empanadas de Carne
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 12 empanada discs; 400 g minced beef; 2 onions; 1 tsp aji amarillo; 2 hard-boiled eggs; olives to fill; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Empanadas de Carne, a staple of Peruvian bakery cases, finds its way to home kitchens with a recipe that reflects the casual expertise of family cooks. The salt is judged by instinct rather than measure, and a generous hand with fat ensures a rich, flaky pastry. Traditionally enjoyed at any casual gathering, these empanadas are a comforting presence on the table, perfect for sharing among friends and family.

Biting into an Empanada de Carne is an experience of textures and flavors. The flaky crust gives way to a savory filling of minced beef, aromatic onions, and a hint of aji amarillo's gentle heat. The richness of hard-boiled eggs and briny olives adds depth, creating a harmonious balance that invites another bite.

Ingredients

12empanada discs
400 gminced beef
2onions
1 tspaji amarillo
2hard-boiled eggs
olivesto fill
to tastefine sea salt

Method

Begin by finely dicing the 2 onions and chopping the hard-boiled eggs into small pieces. Set these aside along with the olives, which should be pitted and halved. This preparation ensures that all components are ready for quick assembly later.
In a large skillet, heat a generous amount of oil over medium heat. Add the diced onions and sauté until they become translucent and soft, releasing a sweet aroma. This step builds the base flavor for the filling.
Add 400 g of minced beef to the skillet with the onions. Stir frequently, breaking up any clumps, until the beef is browned and cooked through. You should see no pink in the meat, and it will start to release its juices.
Stir in 1 tsp of aji amarillo, mixing well to incorporate the spice evenly throughout the beef mixture. This will add a mild heat and vibrant color to the filling. Cook for an additional minute to allow the flavors to meld.
Remove the skillet from heat and gently fold in the chopped hard-boiled eggs and halved olives. This step ensures that the eggs maintain their shape and the olives distribute evenly, adding texture and flavor to the filling.
Preheat your oven to 180°C (350°F). While the oven heats, lay out the 12 empanada discs on a clean surface. Place a spoonful of the beef mixture onto the center of each disc, being careful not to overfill.
Fold each empanada disc over the filling to form a half-moon shape. Press the edges together firmly, then crimp with a fork to seal. This prevents the filling from leaking during baking.
Arrange the empanadas on a baking sheet lined with parchment paper, leaving space between each one. Bake in the preheated oven until the pastry is golden brown and crisp, indicating they are done.
Once baked, remove the empanadas from the oven and sprinkle with fine sea salt to taste. Serve immediately while they are warm, allowing the flavors to be enjoyed at their peak.