Peruvian Empanadas: Types, Health Info & Chef Secrets

Peruvian empanadas are savory pastries filled with a variety of flavorful ingredients like beef, chicken, cheese, or ají de gallina. Wrapped in a buttery dough and baked or fried until golden, these handheld snacks are a beloved part of Peru’s street food culture and family kitchens alike.

Empanadas are common across Latin America, but Peru gives them a unique twist. The fillings are often richly seasoned with cumin, hard-boiled egg, black olives, and occasionally even a hint of sweetness — like a sprinkle of powdered sugar on top.

What Makes Peruvian Empanadas Unique?

Peruvian empanadas stand out for their balance of savory and slightly sweet flavors. In many traditional versions, the dough includes a touch of white wine or vinegar for tenderness, and the surface is dusted with powdered sugar after baking — creating a unique contrast of taste and texture.

The dough is usually baked, not fried (though fried versions exist too), making them more buttery and crumbly than crispy. They’re often enjoyed as a quick lunch, a mid-morning snack, or part of a family gathering.

🇵🇪 A Bite of History

Empanadas were introduced to Peru during the Spanish colonial era, but over time, Peruvians adapted the dish with local ingredients and cooking methods. Today, empanadas are served in bakeries, street carts, cafes, and high-end restaurants — each offering their own take.

Popular Peruvian chefs like Gastón Acurio have elevated the empanada into gourmet territory, using fillings like lomo saltado or quinoa, but the classic ground beef or chicken version still reigns supreme in homes across the country.

What Do Peruvian Empanadas Taste Like?

Imagine biting into a warm, soft-yet-crispy pastry that gives way to juicy meat seasoned with garlic, onion, and spices. The classic beef empanada is earthy, savory, slightly sweet, and intensely satisfying.

If the empanada has raisins or a sugar dusting, you’ll also notice a sweet finish that balances the richness of the meat — a classic flavor contrast in Peruvian cooking.

🥟 Classic Peruvian Beef Empanadas Recipe

👨‍🍳 Step-by-Step Instructions

1. Make the Dough

1. In a large bowl, mix flour, salt, and sugar.
2. Add cold butter cubes and rub them into the flour with your fingers until the mix looks like coarse crumbs.
3. Add egg and white wine (or water) little by little while mixing, until you form a soft, non-sticky dough.
4. Knead gently for 2–3 minutes, wrap in plastic, and chill for 30–60 minutes.

2. Prepare the Filling

1. Heat oil in a pan over medium heat. Sauté onion and garlic until translucent.
2. Add ground beef, cumin, black pepper, and salt. Cook until browned.
3. Turn off the heat and mix in chopped hard-boiled egg, olives, and raisins (if using). Let it cool completely before assembling.

3. Assemble the Empanadas

1. Preheat oven to 375°F (190°C).
2. On a floured surface, roll out the dough to about 1/8 inch thick.
3. Cut circles using a round cutter or small bowl (5–6 inches wide).
4. Add 1–2 tablespoons of filling in the center of each circle.
5. Fold over into a half-moon shape, press edges to seal, and crimp with a fork.
6. Place empanadas on a baking tray lined with parchment paper.
7. Brush the tops with beaten egg yolk.
8. Bake for 20–25 minutes, or until golden brown.

4. Serve

Let cool slightly, then dust with a light sprinkle of powdered sugar — this is optional but very Peruvian!

Storage & Reheating Tips

• Refrigerate: Store cooked empanadas in an airtight container for up to 3 days.
• Freeze (before baking): Assemble empanadas and freeze raw. Bake directly from frozen, adding 5–7 minutes to the cook time.
• Reheat: Warm in a toaster oven or oven at 350°F for 5–7 minutes for a crispy crust.

How long do empanadas last?

• In the fridge: 3–4 days in a sealed container
• In the freezer: Up to 3 months (unbaked or baked)

Beginner Tips

• Keep the dough covered with a towel while working so it doesn’t dry out.
• Use a glass or small bowl as a dough cutter if you don’t have a round cutter.
• Let filling cool before assembling to avoid soggy dough.
• Work in batches. Roll, fill, and seal a few at a time so dough stays fresh.

Pro Tips

• Let the filling cool completely before stuffing — hot filling makes the dough soggy.
• If dough cracks when folding, moisten the edges with a drop of water.
• Don’t overfill or they’ll burst during baking.
• You can substitute beef with chicken, ají de gallina, or cheese for variety.

💡 Are Peruvian Empanadas Healthy?

Like most comfort foods, Peruvian empanadas can be either indulgent or relatively healthy — depending on how they're made. Traditional versions use butter-based dough and are baked, not fried, which already makes them lighter than many fried pastries from other cuisines.

That said, the overall nutrition depends on three main factors:

1. The dough: High in carbs and fat, especially if using butter. Swapping in olive oil or whole wheat flour can reduce calories and add fiber.
2. The filling: Beef empanadas are rich in protein but may be high in saturated fats. Vegetarian or lean chicken fillings offer a lighter option.
3. Portion size: Eating one or two empanadas with a salad is reasonable. Eating five with soda? Not so much.

🍽️ Estimated Nutrition Per Empanada (Classic Beef)

Based on a medium-sized baked empanada (approx. 120g):

• Calories: 260–320 kcal
• Protein: 9–12g
• Carbohydrates: 22–28g
• Total Fat: 12–16g
• Saturated Fat: 5–7g
• Fiber: 1–2g
• Sodium: 400–550mg (depending on olives and salt used)

Note: These values can vary depending on exact ingredients, size, and cooking method.

🔥 Baked vs. Fried Empanadas

Method	Calories	Fat	Texture
Baked	~280 kcal	12–14g	Light, flaky, less greasy
Fried	~350–400 kcal	18–22g	Crispy, oil-rich crust

Conclusion: If you’re looking for a healthier option, baked empanadas are the better choice — especially when paired with a side of salad or sautéed veggies.

✅ How to Make Them Healthier

• Use whole wheat flour for extra fiber.
• Replace butter with olive oil or yogurt in the dough.
• Try lean ground turkey or chicken instead of beef.
• Bulk up the filling with vegetables like mushrooms, spinach, or bell peppers.
• Serve with fresh tomato salsa or a yogurt-based dip instead of sugary sauces.

At the end of the day, empanadas are a treat — and with a few small adjustments, they can absolutely fit into a balanced diet.

🥟 Popular Types of Peruvian Empanadas

Peruvian empanadas are a staple of casual dining and street food culture. While the dough remains fairly consistent — soft, slightly flaky, and baked — the fillings can vary depending on the region and household.

Here are the most traditional and beloved types of empanadas in Peru:

1. 🥩 Beef Empanada (Empanada de Carne)

The most iconic and widespread version. Common ingredients include:

• Ground or diced beef
• Onions, garlic, and Peruvian spices like cumin and pepper
• Chopped hard-boiled egg
• Black olives
• Occasionally a few raisins for a hint of sweetness

After baking, it's typical to dust them with a light sprinkle of powdered sugar — a signature Peruvian twist that contrasts beautifully with the savory filling.

2. 🍗 Chicken Empanada (Empanada de Pollo)

Filled with seasoned shredded chicken, this version is lighter than beef but just as flavorful. Fillings often include:

• Ají amarillo or other mild Peruvian chili paste
• Onions, garlic, and parsley
• Hard-boiled egg and olives (optional)

Some home cooks make the chicken creamy by adding a touch of milk or cheese — a nod to Peru’s love for soft, rich textures.

3. 🌶️ Ají de Gallina Empanada

A more modern, fusion-style empanada that’s gaining popularity, especially in Lima and in gourmet bakeries. It’s filled with Peru’s beloved ají de gallina, a creamy chicken stew made with:

• Shredded chicken breast
• Ají amarillo paste
• Evaporated milk or cheese
• Soaked bread or crackers for texture
• Walnuts (optional)

This version is rich and aromatic — often served in upscale panaderías or food festivals.

4. 🧀 Cheese Empanada (Empanada de Queso)

Simple but satisfying. These empanadas are filled with soft white cheese like queso fresco or queso andino, and sometimes a hint of oregano or ají for extra flavor. Best enjoyed fresh and warm with a cup of coffee.

5. 🥬 Vegetarian Empanadas

While not traditional in older Peruvian cuisine, vegetarian empanadas are becoming more common in modern bakeries and health-conscious spots. Fillings may include:

• Spinach and cheese
• Mushrooms with sautéed onions and ají amarillo
• Quinoa with vegetables

They offer the same delicious dough, just with plant-based fillings that still highlight Peruvian flavors.

✨ Which One Should You Try First?

If you're new to Peruvian empanadas, the beef version is the most classic. For something creamy and uniquely Peruvian, try the ají de gallina empanada. And if you're in the mood for something lighter, a cheese empanada always hits the spot.

No matter the filling, these empanadas represent the perfect balance of savory richness and delicate dough — easy to love and even easier to eat.

🙋‍♀️ FAQ & Practical Cooking Tips for Peruvian Empanadas

Can I make the dough in advance?

Yes. You can prepare the dough up to 48 hours in advance. Wrap it in plastic and store it in the fridge. Let it come to room temperature before rolling it out — about 20 minutes is enough.

Can I freeze empanadas?

Yes — and it’s the best way to prep in bulk. Here's how:

• Before baking: Assemble them, place on a tray, and freeze until solid. Then transfer to a ziplock bag. Bake directly from frozen — just add 5–7 minutes to the bake time.
• After baking: Let them cool, then store in an airtight container. Reheat in a toaster oven at 350°F (180°C) for 5–8 minutes for best texture.

How do I prevent empanadas from bursting in the oven?

Make sure:

• Not to overfill (1–2 tablespoons is enough).
• Seal the edges well — use a drop of water or egg wash before folding, then crimp tightly with a fork.
• Prick the top of each empanada gently with a fork to release steam if needed.

Can I use store-bought dough?

Yes. While homemade dough is more authentic and flavorful, you can use pre-made pie crusts or empanada wrappers (like Goya discs) for convenience. Just make sure they’re fully thawed and easy to fold.

Why is powdered sugar added to beef empanadas?

This is a uniquely Peruvian twist. The light dusting of sugar balances the savory filling with a subtle sweetness. It might sound strange, but it’s a tradition you’ll find in bakeries across Lima — and it really works.

What dipping sauces go with empanadas?

Empanadas don’t require a dip, but if you want to elevate the flavor, try:

• Ají verde: A spicy Peruvian green sauce with cilantro, lime, and ají amarillo
• Huancaína: A creamy cheese and pepper sauce
• Salsa criolla: A pickled red onion relish — great for contrast

What if the dough cracks when folding?

That usually means it’s too dry or too cold. Try this:

• Add a few drops of water or oil and knead it gently.
• If already shaped, moisten the crack with water and press it back together

Empanadas are incredibly forgiving — once you get the hang of sealing and baking, you'll be making them by the dozen in no time!

Where to Eat Peruvian Empanadas in the U.S.

While making empanadas at home is rewarding, sometimes you just want to enjoy one prepared by the pros. Here are a few great places across the U.S. where you can try authentic Peruvian empanadas:

• Empanadas Factory – Jacksonville, FL
  empanadasfactoryjax.com
  A family-owned spot offering handmade Peruvian empanadas, including classics like ají de gallina and lomo saltado.
• Limon Rotisserie – San Francisco, CA
  limonrotisserie.com
  A well-known Peruvian restaurant that offers beef and chicken empanadas as starters.
• Café Tinto – Clifton, NJ
  cafetinto.com
  While Colombian-owned, they serve Peruvian-style empanadas and Latin fusions with great local reviews.
• Las Palmas – Chicago, IL
  laspalmaschicagoil.com
  Offers a selection of Latin American empanadas with Peruvian influence, including spicy beef and vegetarian versions.

If you’re near any of these spots, it’s worth stopping in to try a warm, golden Peruvian empanada prepared by skilled hands.