Beef
Giant Peruvian Empanadas (Empanadazo)
Popular on Food52
17 Reviews
Geeta F.
July 20, 2020
This was so good! I added heavy cream and veggie stock to the beef while it was browning, and it was amazing.
Faith K.
July 19, 2020
I agree with the others. This whole feature is a rip-off in many ways. No dough recipe, no sauce recipe, the beef in the article is not the beef in the recipe. I am not a fan of people who so-called "share" but keep some ingredients secret. Either write a recipe or write a promo piece for you new business.
Diane M.
July 19, 2020
I was excited and committed to making these empanadas after reading the article talking about the beef eye round and butter & lard crust. I got to the recipe that calls for ground beef and a frozen pie crust. The article does not match the recipe. What is up with that? Did not make them.
Olearnek
July 19, 2020
I feel totally ripped off by this article. I have time to read very few things all the way through. This captures my imagination and I was completely prepared to make them today until I got to “Frozen pie crust”. Really? That is just insulting.
compcafe
July 19, 2020
Hi Carlos
Loved your essay - congrats!
Im sure this is a good recipe but after your wonderful tantalizing empanada references (With boliche, butter, lard, ají amarillo chilies) its anticlimactic to read the recipe you've given.
Its like telling us your readers that you found the fointain of youth, and then giving us a bottle if dasani!
You might have been better off just sharing your story and not including a recipe if you didnt want to share it.
Good luck with the biz!
Loved your essay - congrats!
Im sure this is a good recipe but after your wonderful tantalizing empanada references (With boliche, butter, lard, ají amarillo chilies) its anticlimactic to read the recipe you've given.
Its like telling us your readers that you found the fointain of youth, and then giving us a bottle if dasani!
You might have been better off just sharing your story and not including a recipe if you didnt want to share it.
Good luck with the biz!
Luke M.
July 19, 2020
I agree with the others, PLEASE provide a crust recipe. I would love to make these. I make the usual picadillo stuffed ones. The crust you describe in the article sounds amazing. Thank you for sharing the filling recipe.
Patricia F.
July 19, 2020
Not a fan of commercial frozen pie crust, but I'm assuming my regular butter crust recipe will work? Or is there a special, different crust recipe from Peru?
This sounds fun, delicious, and easy! Can't wait to try it. Thank you!
This sounds fun, delicious, and easy! Can't wait to try it. Thank you!
Eileen
July 19, 2020
I’m going to try it! Peru is on my bucket list- since we can’t travel right now, I think I will start cooking food from all the countries I have on my “list”! Thanks for sharing and I love that you are following your dream!!
angie
July 17, 2020
I made two and it was so easy and turned out so delicious and looked amazing. Thank you for sharing your recipe. I plan to make it again.
DianeZ
July 19, 2020
I am going to make this. Why the powdered sugar on top? Is that usual for Peruvian dishes? Thank you for sharing your story. Good luck with your new direction.
Patricia L.
July 19, 2020
Please share recipe for the sauce pictured in the photo.
Thanks so much; look forward to making the filling!
Thanks so much; look forward to making the filling!
danarebarchick
July 19, 2020
Where do we find the actual dough recipe you describe? I live in Maryland so unless you’re shipping.. i can’t come try yours☹️
See what other Food52ers are saying.