Peruvian Empanada


6" Pressed
Peruvian Empanada

Original Recipe Serves 18

Prep Time 15 min
Cooking Time 30 min


18 each  6" Heat Pressed Flour Tortillas (10400)  
2 Tbsp.  Vegetable Oil  
3 each White Onions , diced 
2 each  Garlic Cloves , minced 
1 lb.  Ground Beef  
2 Tbsp.  Cumin , ground 
1 tsp.  Chile Powder  
1 Tbsp.  Smoked Paprika  
1/2 Tbsp. Black Pepper  
1 cube Beef Bouillon  
1/4 cup  Water , hot 
1 Tbsp.  Aji Amarillo Paste 
2 Tbsp.  Flour  
1/2 cup  Raisins  
1/2 cup  Olives , chopped 
3/4 cup  Eggs , hard boiled , chopped 
 Egg Wash , as needed 
 Milk , as needed 
 Sugar , as needed 
18 each  Limes Wedges 


1.) Pre-heat oven to 350°F.

2.) In a large sauté pan over medium-low heat, add oil and onions. Heat until softened. Add garlic. Cook an additional 2-3 minutes. Add ground beef, increase heat to medium, allow to brown for 2-3 minutes, and add the cumin, chile powder, paprika, salt and pepper. Allow to cook until ground beef is done.

3.) Dissolve beef bouillon in hot water, add Aji Amarillo paste. Mix well to combine. Add to pan, add flour, and mix well. Add raisins and olives and cook 5-10 minutes. Reserve warm.

4.) To Bake: on each tortilla, scoop 2.0 oz. of filling into center. Top with 1 tbsp. chopped egg. Brush egg wash around edges, and fold over to form an empanada. Brush the tops with milk and sprinkle with sugar. Bake in the oven for 15-20 minutes, or until golden brown on the outside and hot on the inside.

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