Empanadas Arabe

This is the typical empanadas you find in Peru. Sometimes sliced hardboiled eggs and black olives are added to the empanadas.

Recipe in 2 parts

Pastry
1/2 1lb. flour
3 1/2 oz. lard
1/2 tsp. baking powder
1 1/2 tbsp. sugar
1 tsp. salt
1 cup lukewarm water

1. In a large bowl place flour and make a hole in the center
2. In the hole add the baking powder and the sugar
3. add the salt to the water
4. use the water to knead the flour a little at a time
5. when you have a dough, knead in the lard and incorporate completely
6. this should take about 10 mins.
7. roll into a log form and break into small balls about 4" around should give you around 10 pieces
8. place the pieces in bowl, cover with towel or paper and set aside

Filling or Relleno

1 lb. ground beef
1 tomato skinned, seeded and finely chopped
1/4 cup finely chopped cilantro
2 eggs
2 small onions ( I think shallots would be a good substitution) finely chopped
1/2 tbsp. rocoto chopped or paste
1/2 tbsp. aji mirasol ( you could leave this out if you don't have it )
juice of 1 lime
2 tsp. salt
1/4 tsp. black pepper
vegetable oil 1 tbsp.
oven at 350 degrees

1. In a large bowl mix well - all of these ingredients

2. Separate the eggs and place the whites into a small bowl to moisten pastry
3. slightly beat the egg yolks and leave to brush on pastry

4. flour a cutting board or table and roll out dough
each piece should be about 6 - 8" around
5. moisten the edges of the pastry with the egg whites
6. fill in about 2 - 3 tbsp. of meat filling and fold dough into a triangle see pics
7. after filling all of the dough place on a buttered baking sheet and brush liberally with the egg yolks

8. Place in oven and bake for about 20 to 25 mins until golden brown.