- 3 packs of small Goya pre-made pastry rounds or homemade empanada dough (see recipe at ediblecolumbus.com)
- 1 pound ground sirloin
- Salt and pepper
- 1 tablespoon cumin
- Olive oil
- 1 whole red onion
- 5 garlic cloves
- ½ cup green olives, chopped
- ½ cup raisins
- 1 handful cilantro, chopped
- 1 medium tomato, diced
- 3 eggs, boiled and chopped
- 1 tablespoon Rocoto*
- 1 egg yolk, to brush on top of pastry before oven
- Lime wedges for serving
Making the Empanada Filling
Add salt, pepper and cumin to sirloin. Add to a hot dry pan. (Do not add olive oil to pan.) Cook until brown.
Remove from pan and set aside. Leave sirloin juices in pan.
Chop garlic, tomato, onion, eggs, cilantro and olives while sirloin is cooking.
Add garlic to pan. Add a little olive oil, onions and tomato and mix.
Add Rocoto* and return sirloin to pan, mix again.
Add olives, eggs, raisins, cilantro, salt and pepper. Mix. Turn heat to low and simmer 5 minutes. (Add more cumin, salt or pepper to taste.) Turn off heat.
Assembling and Baking the Empanadas
To assemble the empanadas place a spoonful of the filling on the middle of each empanada disc. 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.
To seal the empanadas, fold the disc and seal the edges by pressing the edges with a fork. If you’re having a hard time sealing the edges, you can brush the inside edges with egg white or water, it will act as a glue for the empanadas.
Brush tops of empanadas with an egg wash (one egg yolk plus a few drops of milk, whisked).
Bake at 375° for 20–25 minutes or until golden brown.
Let cool and serve with fresh lime wedges.
*Rocoto is a Peruvian Hot Pepper paste that comes in a jar. It has a very unique spicy taste that I’ve grown to love (see page 49, top right). Very Peruvian. Used in a lot of other Peruvian dishes. Can be found at the local Mexican grocery stores.