Peruvian Style Creole Empanadas


  • 1 lb (500g) fresh ground beef, 80% meat/20% fat
  • Salt
  • Pepper
  • Paprika
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp ají amarillo paste
  • 2 tbsp ajipanka paste
  • 2 cooked eggs and olives of any kind,
  • Pre-cooked dough for empanadas or puff pastry
  • Beaten egg yolks for painting the dough
  • Turn on the Instant Pot on the Saute function and fry the chopped onion, garlic and the paste of the two chili peppers for 8 Minutes until they have an intense and sweet aroma. Add salt and pepper to taste.
  • Place the ground meat and integrate into the base dressing until its consistency is caramelized and juicy, adjust the salt point and reserve. This preparation will take 10 to 12 more minutes in the Instant Pot on the Saute option.
  • Now, use the dough, cut the discs of your choice and fill as you like. Paint with egg yolk.
  • Using the Instant Vortex panel , press Bake, set time to 18 Minutes and temperature to 356°F. Spread spray butter, that will prevent our preparations from sticking.
  • Serve the empanadas with the Peruvian touch they like better with a squeeze of lemon and the chili pepper of your choice.
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