Have you tried empanadas? This Latin American delicacy can be varied and expanded upon in so many ways. The European cousin, the pierogi is in lock-step when it comes to flavor combinations and culinary dimensions. I will not go into a debate about what is a “true pierogi” and likewise for the empanada as they have their own flare in numerous countries. Here’s my fusion take on Latin American empanadas/pierogis - with a slightly chewy bread.


  • 40g yeast

  • 2.5 dl lukewarm water

  • 8 and 2/3 dl white wheat flour

  • 1/2 tsp of sugar

  • 2 tbsp olive oil

  • 2 egg yolks for brushing

Dough Preparations

Mix the yeast with the lukewarm water. Add salt, sugar olive oil and 3/4 of the flour and mix by hand or with a kitchen mixer. Once all is mixed add the remaining flour and continue to work with the dough by hand or with the mixer until it is formed to a dough.

Let the dough rest in a bowl, under a towel for 30 minutes.

Filling Ingredients

  • 4 hard boiled eggs, peeled and chopped

  • 200g ground venison (about ¹/2 lbs)

  • 100g ground pork (about ¹/4 lbs)

  • olive oil

  • 2 tbsp of flour

  • 1 onion, chopped

  • 2 garlic cloves, chopped

  • 4 tsp chili powder ( for spicier replace it for 2 tsp of cayenne pepper)

  • 2 tsp ground cumin

  • 4 tsp tomato puree

  • 2 dl venison or beef broth (about ³/⁴ of a cup)

  • salt

  • 100g ( ¹/4 lb) chopped black olives.

Filling Preparations

  • Boil the eggs. Peel and chop the eggs in small pieces.

  • Sauté the onions on medium-low heat with some olive oil. When translucent, add the garlic and continue to sauté for a couple of minutes.

  • Add the ground meat and keep mixing and turning until the meat is browned.

  • Add the spices and stir to mix.

  • Add the tomato puree and broth and mix with the meat.

  • Sprinkle the flour over the meat and mix it in.

  • Let the meat filling reduce until it is no longer wet and start to look a bit dry.

  • Turn off the heat and mix in the chopped egg and (optional) olives. Move off the heat.


  • Preheat the oven to 400F.

  • Roll the dough thin and cut out 10cm in diameter (4 inches) circles.

  • Whisk the egg yolk and brush the edges of the dough circles.

  • Put a big spoonful of filling on one side of the circle. Fold and pinch together the sides.

  • Use a fork to press along side the seam.

  • Brush the pastry with egg yolk and bake in the oven until golden - roughly 12 - 15 minutes.