egg speck textures

Peruvian-Style Empanadas With Quail Eggs!

  • Servings: 4
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
These little pockets of dough are chock full of protein and fried to golden perfection. And because they’re made with adorable, pre-cooked quail eggs, they’re easy to whip up whenever the hungries hit!

You can even make a batch and pop them in the freezer so you can have hot, flakey empanadas even if you don’t have time to cook. Just take them straight from the freezer to the hot oven (add a few extra minutes to the cook time) and “voila!”... dinner's ready!


    Empanada Dough:

    • 1 1/2 cups all purpose flour
    • 1/2 tsp salt
    • 1/2 cup butter
    • 2 quail eggs
    • 1 tsp vinegar
    • 2 tbsp cold water
    • 2 quail eggs, lightly beaten

    Empanada Filling:

    • 2 tbsp olive oil
    • 1 shallot, finely diced
    • 300g ground beef (10oz.)
    • 2 tbsp parsley, chopped
    • 1/4 tsp dried oregano
    • 1/2 tsp ground paprika
    • 1/2 tsp ground cumin
    • 1/4 cup white wine
    • 1/4 cup tomato paste
    • 5 olives, pitted and chopped
    • 1/2 bag pre-boiled quail eggs, finely chopped
    • Sliced lemon for garnish


For the dough:


In a bowl combine flour, salt, and butter. Work dough through your fingertips until the mixture looks like sand.


Make a well in the center of the flour mixture and add water, quail eggs and vinegar to the well. 


Combine all ingredients so that they just come together. Work the dough lightly with your hands to form a dough, being careful not to overwork it.


Wrap dough in plastic wrap and chill for 30 minutes.

For the filling:


Heat a pan over medium heat and add olive oil. Sauté diced shallot and add ground beef along with the parsley, spices, salt, pepper, white wine, tomato paste, olives and chopped boiled eggs.


Cook until the sauce thickens and the mixture comes together.


Let cool.

To make the empanadas:


Preheat oven to 350°F degrees.


Roll out dough to a thickness of 1/8’’. Using a small bowl, cut out approximately 6’’ circles, filling each circle with 2 tbsp of filling. 


Close each circle, pinching the edges to secure the filling (use a fork).


Glaze empanadas with the beaten egg wash and bake for 20 minutes or until golden.


Serve with lemon slices and enjoy!

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