EMPANADAS 🇵🇪

Oh my goodness, you guys! If there's one thing I absolutely adore making at home, it's a batch of delicious Peruvian empanadas. There’s something so comforting about the flaky crust and the savory filling. And let's be real, the baked version is my go-to – less mess, healthier, and they still get that beautiful, irresistible golden-brown finish! I’ve tried so many recipes, but I finally landed on one that’s relatively simple and gives you those authentic flavors. Forget the deep frying; baking these beauties makes them feel a little lighter, but they don't skimp on flavor or texture. Here’s how I make my favorite baked Peruvian empanadas: My Go-To Dough Recipe (for about 12-15 empanadas): 3 cups all-purpose flour 1 tsp salt 1/2 cup (1 stick) cold unsalted butter, cubed 1 large egg 1/2 cup ice-cold water (you might need a little more or less) In a large bowl, whisk together the flour and salt. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Beat the egg with the ice water and gradually add it to the flour mixture, mixing until a dough forms. Don't overmix! Wrap the dough in plastic and chill for at least 30 minutes. This makes it easier to roll. My Favorite Savory Chicken Filling: 1 tbsp olive oil 1 small onion, finely diced 2 cloves garlic, minced 1 tsp aji amarillo paste (optional, but highly recommended for authentic flavor!) 1 cup shredded cooked chicken (rotisserie chicken works wonders here!) 1/4 cup chicken broth 2 tbsp chopped fresh cilantro Salt and pepper to taste Heat oil in a pan over medium heat. Sauté onion until translucent, then add garlic and aji amarillo paste (if using), cooking for another minute. Stir in the shredded chicken and chicken broth. Simmer until the liquid has mostly evaporated. Remove from heat, stir in cilantro, and season with salt and pepper. Let it cool completely before filling. Assembling & Baking: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Use a 4-inch round cutter (or a bowl rim) to cut out circles. Place a spoonful of the cooled chicken filling on one half of each circle. Moisten the edges with a little water, then fold the dough over to form a half-moon. Crimp the edges with a fork or create a traditional 'repulgue' (braided edge) if you're feeling fancy! Place the empanadas on a baking sheet lined with parchment paper. For that beautiful golden-brown shine, I always brush them with an egg wash (1 egg beaten with a splash of water). Bake for 20-25 minutes, or until they are perfectly golden-brown and crispy. The Ultimate Rocoto Mayo (Spicy Green Mayo!): No Peruvian empanada experience is complete without some incredible rocoto mayo, that spicy green sauce! It's so easy to make and elevates everything, not just empanadas. Here's my simple recipe: 1/2 cup good quality mayonnaise 1-2 tbsp rocoto paste (adjust to your spice preference!) 1/4 cup fresh cilantro, packed 1/2 lime, juiced 1 small garlic clove, minced (optional) Pinch of salt Combine all ingredients in a small food processor or blender. Blend until smooth and creamy. Taste and adjust seasoning or spice level. This sauce is addictive and so vibrant! A Fun Twist: Bulgogi Empanadas! For those of you who love to experiment, I recently tried a fusion idea: Bulgogi Empanadas! Instead of the traditional Peruvian filling, I made a savory bulgogi beef filling. Marinate thinly sliced beef (like sirloin or ribeye) in a classic bulgogi sauce (soy sauce, sesame oil, garlic, brown sugar, pear juice, ginger) for at least 30 minutes. Then quickly stir-fry it and chop it into small pieces once cooled. Use this as your filling, bake them up, and serve with a side of gochujang mayo. It’s an unexpected but incredibly delicious combination that caters to different cravings! Whether you stick to the classic Peruvian style or try a fusion, homemade empanadas are always a hit. Give these recipes a try and let me know how yours turn out!