Empanada Filling recipe

All Recipes World Cuisine Recipes Latin American South American Peruvian

Ingredients

2 tablespoons all-purpose flour
1 cup water
3 tablespoons olive oil
1 large onion, diced
1 pound ground beef
12 pitted kalamata olives, diced
½ teaspoon ground cumin
½ teaspoon paprika
½ cup raisins
3 hard-cooked eggs, chopped
salt and ground black pepper to taste

Nutrition Info

318 calories
carbohydrate: 16.4 g
cholesterol: 153.3 mg
fat: 20.7 g
fiber: 1.2 g
protein: 17 g
saturatedFat: 5.6 g
servingSize: -
sodium: 201 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir flour into water in a small bowl until dissolved.

  2. Heat oil in a large skillet over medium heat and saute onion in oil until softened, about 5 minutes, add ground beef, olives, cumin, and paprika. Cook and stir the beef mixture until the beef is completely browned, 7 to 10 minutes.

  3. Pour flour-water mixture into the beef and stir to coat evenly. Add raisins, stir, and cook until the raisins are plump, about 5 minutes. Fold eggs into the beef mixture, season with salt and pepper. Set aside to cool before using to fill empanadas.

Recipe Yield

6 servings

Recipe Note

This is my grandmother's recipe for Peruvian beef empanada filling. Use homemade pie crust or, in a pinch, refrigerated pie crust to make these Peruvian turnovers. Lightly dust powdered sugar over the baked empanadas and serve with lime wedges for authentic flair.

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