Peruvian meat empanadas

The Peruvian meat empanadas They are a very rich food that almost everyone in the world likes. Also, son extremely tailoredyes light, and its flavor, depending on the region where you are, will contain a special touch of its inhabitants to make them more special.

Also, thetackling them is not very complex, because the secret lies in the ingredients and the seasoning that you give to the meat, and the creativity that you bring to the assembly and cooking. Therefore, on this occasion, We will share with you a simple recipe to make Peruvian Beef Empanadas that everyone will love and want to eat a lot.

Peruvian Meat Empanadas Recipe

Ingredients

For the mass:

• 1 cup
• ½ tbsp. of sugar
• ½ tsp. of baking powder
• 1 tsp. Of salt
• 500 gr of prepared flour
• 400 grams of butter
• 2 eggs, one boiled and one uncooked

For the filling

• 500 gr of ground beef or pork
• 1 medium green bell pepper
• 1 red onion diced
• 1 tsp. of ground garlic
• 1 tsp. Yellow chili powder
• 1 tsp. Panca chili or red chili powder
• olive or sunflower oil
• Salt, pepper, cumin and dried oregano

kitchen chores

• Skillet
• Deep pot
• whisk paddle
• Kitchen towels
• Baking paper or parchment paper
• Tray or mold
• metal bowl
• Roller

Preparation

For the filling

1. Heat a little olive or sunflower oil in a deep frying pan or pot and as soon as it is hot, add the onion and seconds later, add the minced garlic. Stir for 2 minutes and lower the heat so it doesn't burn..
2. When the onion has taken a transparent color, add yellow chili and panca or red chili. Mix everything.
3. Add the meat, mix with the onion and finish frying from hand to envolvent movements for 4 to 5 minutes.
4. Combine salt, pepper, cumin and oregano. Stir everything and if you need more salt, edit to your liking.
5. Add the green pepper to the sauce and again, stir everything very well. chill for a couple of minutes until the pepper is a little soft.
6. Once ready, remove from heat and let stand and cool.  

For the dough

1. Have all the ingredients ready on the work table, likewise, have everything complete on hand, in terms of measures and portions, to start cooking in the most orderly way.
2. First, place the butter in a metal bowl and let it melt slightly over low heat. Once liquid, remove the bowl from the heat.
3. to the same bowl, add the flour and the teaspoon of baking powder. Mix everything well.
4. Add salt, sugar and also the cold water and Knead vigorously until all ingredients are combined into a single ball of flour.
5. Take a stand or tray with a flat surface and sprinkle a little flour on it, so that the dough does not stick.
6. Then place the dough and start kneading again for 5 to 8 minutes, approximately. This is how you will get the dough to take the exact point and consistency to shape it and be able to bake it.

to assemble

• To assemble the empanadas, take a little dough and stretch it on a flat surface and with flour on itYou can also use a roller to make it thinner.
• Put the dough in your hand and add the filling.
• Close the dough using the fingertips very carefully.
• When the amount of empanadas you need is ready, spread them with a beaten egg on all sides and place them in a dish with a base of parchment paper or baking paper. Let them rest for about 10 minutes.
• Now, heat the oven to 180 degrees centigrade and bake 15 to 20 minutes. At this time, watch that they do not burn, since each oven is different.
• At the end of the baking take them out and let them cool. Serve with a cold drink and with additional sauces.

Tips to improve our preparation

• After preparing the dough, put it in a plastic bag and put it in the refrigerator. Leave it there for at least 30 minutes, so that you get a more elastic and homogeneous dough, and when cooking, the empanadas are crispy.
• To prevent the empanadas from puffing up too much, you can prick them with a fork before putting them in the oven.
• Many times the meat, chicken or loin filling can be too juicy and that makes the dough too wet and open during baking. Given this, we recommend that you Before filling the empanadas, remove almost all the juice from the filling, leaving them with only a little moisture.
• The repulgue or fold of the empanada is very important. Use a little of the beaten egg to close them properly.
• The filling of these easy Peruvian meat empanadas can be chosen according to your wishes, since you can add your favorite filling, as well as some cheese, vegetables, seasoned chicken or something more elaborate like a chicken chili, seasoned mushrooms, among others.
• These Peruvian meat empanadas They are a good option to give to children as a snack and it is also an excellent appetizer to give at parties. Therefore, you can make them small with the same recipe so you have many more servings.

Nutritional contribution

Peruvian gastronomy is characterized by having a wide variety of alternatives, adapting itself to practically all tastes, in where every meal will ensure you are satisfied.

Among these foods are Peruvian meat empanadas, a traditional recipe, famous worldwide for its delicious flavor and also for its consistency and supply. In addition, it is a dish that stands out for its great nutritional contributions and benefits to the body, which are described as follows:

1. It is generally thought that the dough or base of empanadas is difficult digestion, however, when it is prepared with flour, butter and eggs from excellent sources, avoiding highly processed products that directly diminish their health qualities, we find ourselves with a nutritious, with high levels of fiber, calcium and albumin.
2. In the case of meat, this must be lean meat, to taste it is exceptional and juicy, likewise, It provides vitamins B1, D and folic acid and minerals such as iron.

History of Peruvian Meat Empanadas

It is said that the empanada arrived in America under the influence of the Spanish, inheriting it from the Arabs and these in turn from the Persians. Its consumption dates back to the origins of the Viceroyalty of Peru, during the beginning of the Spanish conquest.

Likewise, se They have found ancient recipes recorded in books, as well as chroniclers of the time who wrote about them. At the same time, some sources mention that in Lima, on Christmas day, various contests were organized and in one of these the Viceroy elegy in the City of Kings, to the best producer of Empanadas.

This is how the recipe and tradition are consolidated over time. The limeña, usually baked and with powdered sugar, also finding them in the jungle with Cecina, Arequipa and Tacna.

Curiosities of Peruvian Meat Empanadas

1. Its name comes from the Castilian "Tarnish", whose first meaning is “to enclose something in dough or bread to cook it in the oven”.
2. The empanadas arose from the custom of fill bread with vegetables that shepherds and travelers moved to consume in the field. Over time the recipe evolved and the dough began to cook together with the filling.
3. From the Arab invasions, empanadas became popular in Spain. However, the dish has a first traceable origin in Greece, where they were prepared with phyllo dough, which is characterized by having a fine, almost translucent appearance.
4. This dish gave rise to other types of preparations such as Italian calzones, and British Cornish pasties.
5. The most famous empanadas in Spain are those from Galicia, stuffed with tuna or chicken, although they are also usually made with sardines and mussels.
6. During the Middle Ages one of the purposes of this preparation was la meat preservation.
7. In Latin America the most famous empanadas are those from Argentina, whose filling is known as recado or carbonada.
8. Ibero-American empanadas recipes they derive from European and Middle Eastern preparations (fatay and sfihas).