Peruvian Empanadas (Turnovers) About 16 medium empanadas

Ingredients:

3 ¼ cups white flour

1 tsp salt

½ cup of soft unsalted butter/1 stick of butter

½ cup shortening (Crisco)

¾ cup cold water

1 tsp white vinegar

In a bowl mix flour and salt. Add butter and shortening and cut into flour mixture until it looks like coarse sand. Add cold water mixed with vinegar a little bit at the time and form dough with your hands. Knead dough on lightly flour board for only 3 minutes. Place the dough in a bowl and cover it with plastic wrap against the dough. Store it in the refrigerator for 1 hour.

Meat filling (can be done with ground beef, chicken, pork or any filling you want)

1 ½ lb. beef cut in little squares

Salt and black pepper to seasoned beef and filling

4 Tbsp. canola oil

2 Tbsp. Aji Panca (red pepper sauce or paste)

1 Tbsp. Aji Amarillo (hot yellow pepper paste)

1 big red onion, chopped fine

2 garlic cloves. Pressed or minced fine

1 medium tomato, chopped or 2-3 Roma tomatoes

3 Tbsp. fresh cilantro or Italian parsley, chopped

Spanish black olives or Greek olives

2 boiled eggs cut in halves

*1 egg. Separate the white from the yolk and place in two little bowls. Stir each with a fork and save them to finish empanadas.

-Heat oil and stir fry beef seasoned with salt and pepper until color changes and juice is almost gone. Add onions and stir fry for 3 minutes. Add garlic, stir fry. Add aji panca and aji Amarillo, stir fry for 3 minutes. Add tomatoes, stir fry for 2 minutes. Add more salt if you need to. Add cilantro at last and stir into meat mixture. Turn off heat and cool off.

 

Assembling and baking the empanadas:

1-On a light flour surface knead dough until is soft (about 3 minutes). With the roller spread the dough until 1/8 in thickness and cut disks with 3 ¾ cookie cutters. With roller expand the disks a little bit or make little balls and pressed it with a tortilla presser between two pieces of wax paper. Brush it with the egg white lightly. Place a spoonful of the filling on the middle of each empanada disc. Place a full or half olive and egg. The amount of filling will vary based on the size of the empanada, but in general it’s easier to seal an empanada that isn’t overstuffed.

2-To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. You can also use a fork to help seal the edges, just press the top of the fork against the edges. To the repulgue or churito, the curl type seal, use your fingers to twist the curl the edges. There are also empanada molds that you can buy and will help seal the empanadas. Place them on a cookie sheet.

3-If you want your empanadas to have a nice golden finish, then you can brush them with egg yolk after empanadas are sealed.

4-Bake the empanadas in a pre-heated oven at 375F for 30-35 minutes or until golden color.