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beef-empanadas

Once again, I have the pleasure and honor of hosting another culinary adventure in my baked goods repertoire, and this time, it's all about Peru! My friend Rodrigo invited me to his new Peruvian restaurant in downtown NYC, Artesano, to collaborate on creating some delicious beef empanadas with a Peruvian twist. We had a little debate about whether to fry or bake them, so we decided to do both! I was pleasantly surprised by the unique way they serve empanadas in Peru—coated with powdered sugar and served with a side of lime. I mean, beef and powdered sugar might sound unusual, but let me tell you, it was a perfect combination. I'll never go back to the traditional way! The fried version was equally incredible, especially when paired with Peruvian hot sauce. It was Rodrigo's first time making empanada dough from scratch, and it was my pleasure to show him how easy it is. You can prepare the empanada dough and filling in advance, and the entire process takes only 60 minutes from start to finish. I encourage you to give it a try; it's an amazing treat you won't want to miss!

Ingredients