Peruvian Connection Empanada Recipe

Makes: 16-18

For the Dough:

  • 1 cup cream cheese
  • 1 cup butter
  • 2 cups flour


Bring butter and cream cheese to room temperature.
Mix all ingredients in a food processor.
Wrap tightly and place in the refrigerator for at least 1 hour.
Can be made up to 7 days ahead and refrigerated, or can be frozen for up to 2 months.
We recommend preparing the dough and filling mix at least one day ahead.

For the Filling:

  • 1 lb. ground beef
  • 2 onions, finely chopped
  • 2 tsp. paprika
  • Salt & pepper (to taste)
  • 3-4 hard boiled eggs
  • 1 cup of raisins
  • 1 egg (for egg wash)


Heat frying pan; add the beef and cook. Drain as needed.
Add salt and pepper to taste, and paprika. Remove from the pan.
Add a little oil to the pan; add onions when heated. Cook until translucent.
Add salt and pepper to taste. Add the beef and mix together.
If you are making the mix ahead of time, stop here.
The day you are ready to make the empanadas, boil and dice the eggs. Add eggs and raisins and mix well.

Forming the Empanadas:

Preheat oven to 325F.
Roll out the dough to about 1/4 inch thick.
Form into circles (approx. 16-18 total).
Add a tablespoonful of the meat/egg mixture to the center of each circle.
Apply water to the edges of the circle of dough, folder over into a half-moon shape and seal.
Stir the egg for the egg wash and lightly brush a little onto each empanada.

Place empanadas on a preheated pizza stone for best results. Bake until golden. Remove from the oven, sprinkle with powdered sugar and serve with lime wedges.