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Empanada Filling

4

35 min

Empanada Filling

Empanada Filling Photo 1

Time

35 min

Serving

6 persons

Calories

318

Rating

4.00★ (7)

Author: Victoria Buriak
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.

Ingredients

  • all-purpose flour: 2 Tbsp
  • water: 1 cup
  • olive oil: 3 Tbsp
  • onion: 1 piece (diced)
  • ground beef: 1 pound
  • pitted kalamata olives: 12 piece (diced)
  • ground cumin: 0.5 tsp
  • paprika: 0.5 tsp
  • raisins: 0.5 cup
  • hard-cooked eggs: 3 piece (chopped)
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Empanada Filling Photo 21
Empanada Filling Photo 32
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  1. Stir flour into water in a small bowl until dissolved.
    Empanada Filling Photo 2
  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.
    Empanada Filling Photo 3
  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.
    Empanada Filling Photo 4

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