Authentic Peruvian Mini Empanadas with Trio of Fillings
Savor the flavors of Peru with these mini empanadas, perfect for any gathering! Enjoy a trio of fillings: cheese, aji de gallina, and beef.
Prep Time
45 min
Cook Time
30 min
Total Time
75 min
Servings
6
Peruvian cuisine is renowned for its rich flavors and unique ingredients that reflect its diverse cultural heritage, influenced by indigenous, Spanish, African, and Asian traditions. Empanadas, a beloved street food, are perfect party snacks and ideal for satisfying your cravings for something savory and delightful. The soft, flaky pastry of these mini empanadas juxtaposes perfectly with their flavorful, succulent fillings. Whether it’s the savoriness of cheese, the rich creaminess of aji de gallina, or the comforting allure of beef, each empanada is a small pocket of pure joy.
Making these empanadas involves masterful techniques reminiscent of ancient family traditions passed down through generations. These Peruvian delicacies promise a delightful culinary adventure and the perfect warm up for any festive gathering — all while channeling a little bit of the Andean spirit into your kitchen.
Ingredients
- 500g empanada dough (store-bought or homemade)
- 150g queso fresco (or feta) cheese, crumbled
- 1 boiled chicken breast, shredded
- 75ml evaporated milk
- 3 tablespoons aji amarillo paste
- 100g minced beef
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
- Olives (for garnish, optional)
Instructions
- 1
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- 2
For the cheese filling: Mix crumbled queso fresco with a little black pepper in a bowl.
- 3
For the aji de gallina filling: In a saucepan, heat the evaporated milk and aji amarillo paste, stirring until combined. Add shredded chicken and let it simmer on low heat until the mixture thickens, about 5 minutes.
- 4
For the beef filling: In a skillet, heat oil over medium heat. Cook onions and garlic until translucent. Add minced beef, cumin, paprika, salt, and pepper. Cook until browned and cooked through, about 8 minutes.
- 5
Roll out the empanada dough and cut into circles using a cookie cutter or glass.
- 6
Place a small spoonful of your chosen filling in the center of each circle. Fold the dough over the filling to form a half-moon shape. Seal the edges with a fork.
- 7
Brush empanadas with the beaten egg for a golden finish.
- 8
Bake in the preheated oven for 15-20 minutes or until golden brown and heated through.
- 9
Cool slightly before serving, optionally garnished with olives.
Chef's Tip
Make the dough from scratch using a mix of flour, butter, and water to truly capture the authentic taste of Peruvian empanadas.
Fun Fact
In some regions of Peru, empanadas are traditionally made on November 2nd to honor the deceased on Dia de los Difuntos.
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