Dish · peruvian
Empanada
A wheat dough pocket is filled with ground beef, onion, hard-boiled egg, and green olives, sealed, and baked or fried until golden.
Where it comes from
Empanadas trace back to Spanish and Portuguese hand pies brought to Latin America, and the filling shifted region by region; Peru's version added the olive and boiled egg that mark it as a criollo dish.
What cooks argue about
Cooks split over baking versus frying: a baked empanada holds its shape better for selling by the dozen, while a fried one gets a shatter to the crust that baking cannot match.
Versions
Nobody has published a empanada here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
all purpose flour
ground beef
onion
egg