Ingredients: First and most important: “The Pinch of Love”

Dough:

· 4 cups all-purpose flour

· 1 3/4 cups unsalted butter (approximately 3 sticks), at room temperature

· 1 egg

· 1/2 cup water, at room temperature

· Pinch of salt

· Pinch of sugar

Filling:

· 1 pound ground beef or minced meat

· 1 onion, finely chopped

· 2 cloves garlic, minced

· 1 tablespoon olive oil

· 1 teaspoon ground cumin

· 1 teaspoon paprika

· Salt and pepper to taste

· 1/4 cup raisins

· 1/4 cup chopped black olives

· 1 tablespoon aji amarillo paste (optional for spice)

· 1 hard-boiled egg, chopped into quarters

· Fresh cilantro, chopped

 

Finishing Touch:

· 1 egg, beaten (for egg wash)

· Powdered sugar for dusting

 

Instructions

Prepare the Dough:

1. In a large bowl, combine the flour, salt, and sugar. Cut in the room temperature butter until the mixture resembles coarse crumbs (approximately 3 minutes; using softened butter makes it easier to work with).

2. In a smaller bowl, whisk the egg, then add it to the larger bowl.

3. Gradually stir in the water at room temperature in parts, mixing until the mixture transforms into a dough. Adjust moisture as necessary to achieve the right consistency.

4. Divide the dough into two portions, shape them into discs, wrap in plastic, and refrigerate for at least 30 minutes.

 

Prepare the Filling:

1. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until soft.

2. Add the ground beef or minced meat, cumin, and paprika, cooking until the meat is browned.

3. Stir in the raisins, black olives, and aji Amarillo paste if using. Season with salt and pepper.

4. Remove from heat, let cool slightly, and then add fresh cilantro.

 

Assemble the Empanadas:

1. Preheat the oven to 375°F (190°C).

2. Roll out the dough on a lightly floured surface to about 1/8 inch thick. Cut into 5-inch circles.

3. Place a spoonful of the filling (making sure to remove excess liquid) in the center of each circle, and add the boiled egg cut into quarters.

4. Fold the dough over the filling to form a half-moon shape. Crimp the edges with a fork to seal.

5. Place the empanadas on a baking sheet lined with parchment paper.

Bake the Empanadas:

1. Brush each empanada with the beaten egg for a golden finish.

2. Bake in the preheated oven for 30-40 minutes or until golden brown. You can open the oven to check on them. If you notice some liquid escaping from the empanadas, that's okay; don't worry about it.

 

Add the Finishing Touch:

1. Once baked, lightly dust the empanadas with powdered sugar for a touch of sweetness that complements the savory filling.

 

Enjoy your homemade Peruvian baked beef sauté empanadas!