Peruvians and Latinos in general are crazy about empanadas. The bigger kinds are served as appetizers, snacks or even as a light meal on the go, and we also make smaller versions with all kinds of fillings to serve as hors d’oeuvres at parties and family gatherings.
The traditional empanada in Peru is made with minced beef, but there are many vegetarian variations that, although they aren’t as traditional, are equally delicious. Some of my favorites include cheese, artichokes, spinach, or meat alternatives (in place of the minced beef).
The empanadas I have prepared today are inspired both by the aforementioned spinach empanadas, and by one of my favorite Peruvian appetizers: chard tart. I didn’t use these ingredients but instead prepared a mixture of collard greens and leeks since I wanted to make an original and seasonal rendition of these two recipes.