Peruvian style empanadas

By Deyna Bobadilla and Sergio Solano

Translated by Herbert Meck

Empanadas are a hit in the international cuisine at ClubIn! As soon as our cooks take the fried golden dumplings out of the oil, the club visitors pounce on them. Often there is not enough to go around and some go empty-handed. So that you can also enjoy the delicious empanadas, Deyna from Peru and Sergio from Colombia share their secret recipes. By the way, there is a bitter dispute between the two about whether Peruvian or Colombian empanadas taste better. Why not try out both fillings? Which one conquers your heart and taste buds? We are curious to hear your opinion!

Colombian empanadas (recipe for 25 empanadas)

By Sergio Solano 


– 500g corn flour 

– 250g minced meat

– 3 potatoes

– 2 tomatoes

– 2 onions

– 1 spring onion 

– 1 lemon

– Garlic

– Sunflower oil

– Curcuma

– coriander

– chilli

– salt

– Warm water



Fry the minced meat. Cut a tomato, an onion and the garlic into small pieces and add to the meat. Add salt to taste and cook everything together. In another pot, boil three large potatoes. When the potatoes are cooked, mash them to a pulp and add to the meat. 


Put the corn flour and salt and warm water in a bowl and knead until the dough has a good malleable consistency. Do not use too much water, otherwise the dough will be too liquid. Taste the dough, adding more salt if necessary. 


Chop 1 spring onion, 2 tomatoes, 1 onion and a little coriander. Let the onion rest in a container with salt for about ten minutes, then mix with the other ingredients. Add a little water (not too much!) and then half a squeezed lemon. Then add the chilli and mix everything together.

Shape a small handful of dough into a ball at a time and then flatten on baking paper. Spoon the filling into the centre of the dough and fold the dough together. Press the edges together. This is important so that the empanada stays well sealed. 

Heat plenty of sunflower oil in a pot – the dumplings should float in it later! The oil must be really hot – only then will the empanadas become really crispy! 

Fry the dumplings in the hot oil. When they are golden brown, take them out and put them on napkins to drain. 

Garnish with the delicious sauce – done! 

Enjoy your meal!

Peruvian style empanada filling (By Deyna Bobadilla)


– 500 g minced meat 

– 4 tomatoes

– 2 red onions

– 4 boiled eggs

– 200 g sultanas

– sunflower oil


Slice the onions and tomatoes. Heat the oil and fry the onions and tomatoes. When the onions have turned purple, add the meat. When the meat is cooked through, add the eggs and sultanas and mix. The stuffing is ready! 

Put this filling on the cornmeal dough as described in the recipe for Colombian empanadas and deep-fry the pockets – creating a mixture of Colombian dough and Peruvian filling with the best of both worlds! 

We affectionately call this dish “empanadas perumbianas”.

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