National Dish Peru: Empanadas de Carne (Recipe)
In this article
Discover Empanadas de Carne, one of Peru’s best-loved savoury bites! These hand-held pastries wrap a richly spiced beef filling in a crisp, golden crust, making them just as good as a quick snack as they are as the star of the table. Fragrant with cumin and paprika and studded with sweet onion, they turn up at family celebrations and lively get-togethers across the country. Bring a taste of Peru’s vibrant kitchen straight into your own home.
About Empanadas de Carne
Empanadas de Carne are a much-loved dish from Peru, prized for their delicious filling and their crisp, golden pastry. These hearty stuffed pastries are more than a simple snack — they are a genuine treat, hugely popular at celebrations and sociable gatherings. With their mix of minced beef, onions and aromatic spices, they are a real feast for the senses, and every bite delivers a satisfying balance of savoury filling and buttery crust.
Ingredients (serves 1–2)
- 200 g minced beef
- 1 onion, finely diced
- 1 clove garlic, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 sheets empanada pastry
- Oil, for frying
Shopping for the ingredients
The ingredients for Empanadas de Carne are easy to find in most supermarkets. When buying the minced beef, choose it as fresh as possible to get the best flavour. You can pick up ready-made pastry sheets, or make your own dough if you have a little more time. It is well worth paying attention to the quality of your spices, as fresh seasonings noticeably lift the taste of the finished pastries.
Preparing the dish
When making Empanadas de Carne, start by organising your ingredients so everything is within reach before you begin. It makes sense to have it all prepared in advance. The beef is browned in the pan while the onions and garlic are added, and you should adjust the spices to your own preferences to find the perfect blend for your taste.
Step-by-step instructions
- Heat a little oil in a pan and gently fry the onions and garlic until translucent.
- Add the minced beef and cook until it is browned all over.
- Season with cumin, paprika, salt and pepper.
- Let the filling cool briefly, then spoon it onto the pastry sheets.
- Fold the pastries over and press the edges firmly to seal.
- Fry the empanadas in hot oil until golden brown, or bake them in the oven.
Gluten-free / lactose-free version
To make Empanadas de Carne gluten-free, use special gluten-free pastry sheets, often found in health-food shops. Alternatively, you can make your own dough from gluten-free flour. For a lactose-free version, simply make sure all your ingredients — especially the oil — are lactose-free. That way, people with intolerances can enjoy the dish just as much.
Tips for vegans and vegetarians
Vegans and vegetarians can swap the minced beef for plant-based alternatives such as soya mince or lentils. These ingredients take just as well to a generous hit of spices and sit beautifully inside the pastries. Do check that the pastry sheets are vegan, as many ready-made products contain egg. This way, non-meat-eaters can tuck into these delicious little pastries too.
More tips and tricks
The filling can be adapted to suit your tastes: add extra vegetables or a little cheese to vary both flavour and texture. Brushing the edges of the pastries with beaten egg or a plant-based milk gives them an appealing golden finish. Let your creativity run free and experiment with different fillings to create your very own Empanadas de Carne. It is often worth making a larger batch so you can freeze some and enjoy them another day.
Adapting the recipe to your taste
Every recipe is personal and can be tailored to your own palate. For a hotter version, add chilli or a splash of hot sauce, and dial the quantity of spices up or down as you like. If you prefer things milder, use a mild paprika and serve a spoonful of soured cream or quark alongside to round off the flavours. Much like the beef-filled comfort of Papa Rellena, these empanadas reward a little seasoning to taste.
Ingredient substitutions
If certain ingredients are not to your liking, they are easy to swap out. Minced beef, for example, can be replaced with minced chicken or a plant-based version. The onions can be supplemented with leeks or spring onions for a different flavour. The possibilities are wide-ranging and leave plenty of room for new culinary adventures in your kitchen.
Drink pairing ideas
Plenty of drinks pair beautifully with Empanadas de Carne. A fresh Chicha Morada, the traditional Peruvian drink made from purple corn, harmonises perfectly with the savoury filling. Alternatively, serve a cool beer or a light white wine to round off the meal. For those who prefer something alcohol-free, a lime and mint smoothie makes a refreshing option.
Serving and presentation ideas
The way you present your empanadas can lift the whole experience. Arrange them on a colourful plate and garnish with fresh herbs or a drizzle of sauce for a lovely effect. Serve them on a large table with a selection of dips such as guacamole or salsa to delight your guests. Presentation can be part of the enjoyment and helps set a relaxed, welcoming mood.
A bit of history
The origins of the empanada can be traced back to the Middle Ages, when they were first recorded in Spain. With the arrival of the Spanish in South America, these stuffed pastries spread quickly and became enormously popular in many countries, Peru among them. Each region developed its own version, often using local ingredients — a hallmark of Peruvian cuisine. Empanadas de Carne are just one of the many delicious forms of this versatile dish, reflecting the country’s rich culinary heritage.
More recipe ideas
Summary: Empanadas de Carne
Empanadas de Carne are a delicious and versatile delicacy of Peruvian cooking. They suit any occasion and are easily adapted to personal preference. Whether you make them the traditional way or experiment with new ingredients, this dish is sure to be a hit with your guests. Let their variety inspire you and enjoy the flavours of Peru in your own home.
