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.
Nobody has published a empanada recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.