Empanadas | Eating with Andy

Empanadas are savoury pastries usually stuffed with meat, chicken or cheese and are extremely popular throughout Latin America. Most countries have their own style of empanada but today I’m showing you how to make the Peruvian version. They’re made with a buttery and flakey shortcrust pastry, packed with a steak filling, sprinkled with powdered sugar and served with lime. A tasty treat for any occasion!

INGREDIENTS (Makes 12 medium sized empanadas)
Dough:
600g plain flour
340g unsalted butter
1/2 tsp baking powder
1 tsp salt
240ml cold water

Beef Filling:
600g rump steak, finely chopped (or any other cut suitable for quick cooking)
4tbsp vegetable oil
2 large red onions, finely chopped
2 garlic cloves, crushed
2 tsp salt
1 tsp ground pepper
1 tsp cumin
2 tbsp Aji Panca paste (you can substitute with 2 tsp of smoked paprika)
1 tbsp Yellow Chilli paste

To assemble and seal:
1 egg, separated (egg white to seal the empanada and egg yolk to brush the top)
3 hard boiled eggs, quartered
12 kalamata olives, sliced in half lengthwise

To serve:
powdered sugar
3 limes cut into wedges

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