Home Cook Together. Celebrate Life.

PeruvianAuthentic Cuisine

Peruvian Meat Pastry Bites

Serves 4 to 6 Appetizer meat, Appetizers

Peruvian Meat Pastry Bites

Peruvian Meat Pastry Bites, or "empanaditas de carne," are a staple of home cooking, crafted with the care and attention of generations. These bites are a beloved addition to any family gathering, often appearing at celebrations and casual gatherings alike. The key is in the tender handling of the ingredients — beef and onion mingle, seasoned with a practiced hand, to create a familiar warmth that resonates with the heart of Peruvian homes.

Each bite offers a delightful crunch from the fried pastry, yielding to the savory, juicy filling within. The richness of the beef, harmonized with the sweetness of sautéed onion, is balanced by a generous touch of salt and pepper. These pastries are best enjoyed warm, inviting a communal spirit that reflects the essence of Peruvian conviviality.

Ingredients

  • 300 gground beef
  • 1onion
  • 12pastry wrappers
  • for fryingoil
  • to tastefine sea salt and black pepper

Method

  1. Begin by finely chopping 1 onion. This will ensure it cooks evenly and integrates well with the ground beef, providing a balanced flavor throughout the filling. Set the chopped onion aside.
  2. In a large skillet, heat enough oil to coat the bottom over medium heat. Add the chopped onion and sauté until it turns translucent and fragrant, stirring occasionally to prevent it from browning. This step builds the base flavor for the filling.
  3. Add 300 g of ground beef to the skillet with the onions. Use a wooden spoon to break up the meat into small pieces, ensuring it cooks evenly. Cook until the beef is browned and no pink remains, which indicates that the meat is fully cooked.
  4. Season the beef and onion mixture with fine sea salt and black pepper to taste. Stir well to distribute the seasoning evenly. Taste the mixture and adjust the seasoning if necessary, as this will be the primary flavor of your pastry bites.
  5. Lay out 12 pastry wrappers on a clean surface. Place a spoonful of the beef filling in the center of each wrapper, being careful not to overfill. This ensures the wrappers can be sealed properly without tearing.
  6. Fold each pastry wrapper over the filling to form a half-moon shape. Press the edges firmly with your fingers or a fork to seal them, ensuring no filling escapes during frying.
  7. In a deep frying pan, heat enough oil to submerge the pastry bites over medium-high heat. Once the oil is hot, carefully add the sealed pastries in batches, frying them until they are golden brown and crisp. The color will be your cue that they are ready to be removed from the oil.
  8. Using a slotted spoon, transfer the fried pastry bites to a plate lined with paper towels to drain any excess oil. This will keep them crisp and not greasy.
  9. Finish by sprinkling a pinch of fine sea salt over the hot pastry bites. Serve immediately while they are warm and crispy, perfect for sharing at the table.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Peruvian cuisine