Peruvian Empanadas

Peruvian Empanadas

    Today we would like to present Empanadas. Although empanadas are very popular in Latin America they are also a regional delicacy in Southern Europe and the Philippines. The filling of sweet raisins with ground beef mixed with salty olive and flavorful vegetables all stuffed in a flaky crust that is easy to eat makes it a perfect lunch or dinner for busy families on the go. They are so delicious you will want to make sure you have a lot extra because they disappear fast. 
   The stuffing is generally ground beef and we will also be providing a plant based alternative. The stuffing has a nice spice and flavor which is delicious wrapped in a flaky crust. The empanadas are traditional served with red onion salad.
   To start the empanadas crust take 2 cups of flour and cut ½ a cup or 1 stick of butter into the flour. Mix 1 large egg with ⅓ cup of milk and 1 tsp of salt. Mix the wet ingredients into the dry, mix to form a tight ball. Let the dough rest for 30 minutes then roll out thin and cut into 7 inch wide circles.
For the filling use ½ a pound of lean ground beef or 1 cup of cooked green lentils for a plant based alternative. Start by browning the meat or sautéing the lentils. With either protein choice next add ½ red onion, ½ red bell pepper, 2 garlic cloves, ¼ cup pecans, ¼ cup black raisins, 6 green olives, everything chopped and sautéed. Season the mixture ½ tsp. smoked paprika, ½ tsp. cumin, salt and pepper. Allow the stuffing too cool.
To form the empanadas take a scoop of your filling and place it in the center of the dough, wrap the dough around the filling by folding in half. Use a fork to firmly press the edges together, you will want all the stuffing completely enclosed. The shape of the stuffed empanada will look like a ½ small football, thick in the middle and pointy on the ends.
   Use an egg wash of 1 egg mixed well with 1 tbsp of water and brush over the top of the empanadas for a nice golden brown crust. Place on a large sheet pan lined with parchment paper.
Empanadas can be baked or fried. We have tried both versions and although the fried version comes out crispy it is a little oily, so we prefer to bake them. Place the sheet tray of empanadas into a 375°F oven and bake for 35 minutes, they will be golden brown and flaky.
A traditional red onion salsa pairs nicely with the potato and helps bring out the flavors with its acidity and spice. Slice 1 small red onion thinly the add 1 habanero chile finely diced with the seeds and pith removed. Season the salsa with a touch of salt and the juice of half a lime.
   This will be a great south of the border dinner that is delicious and comforting. Enjoy this regional delicacy with its great flavors and spice for a fun dinner that is sure to please the family.