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Peruvian Beef Empanadas | Empanadas Peruanas

Who likes empanadas? Every Latin American country has its own version. These are Peruvian beef empanas a childhood favorite of mine. I bake them instead of frying to keep them healthy and they taste just as. You can play around with the fillings (chicken, beef, turkey, cheese). Whatever you desire. We Peruvians like to dad Aji sauce and freshly squeeze lime.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine peruvian
Calories 400 kcal

Ingredients
  

  • 16 oz ground beef
  • 1 onion chopped
  • 3 cloves of garlic
  • 2 bay leaves
  • 1 package of empanada discs
  • 1 tomato peeled and chopped
  • 2 hard-boiled eggs chopped
  • 4 cup olives
  • salt, pepper, spices to taste

Notes

For the filling, Sauté onions and garlic in olive oil. Add the meat, bay leaf and tomatoes and cook until meat is browned. Add in spices. Add in chopped hard-boiled eggs and olives.
Place some meat mixture on one half of each circle, leaving a 1/2-inch border around the filling. Fold dough over to make a half-circle and crimp edges. Brush empanadas with egg wash.
Preheat oven at 350F and bake empanadas for 18-20 minutes until golden brown.