Empanada Filling
Medium Greek Dessert

Empanada Filling

Total Time
53 min
24m prep · 29m cook
Servings
4 people
Rating
Difficulty
Medium
32 views

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

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

Instructions

  1. 1

    Stir flour into water in a small bowl until dissolved. Set aside.

  2. 2

    Heat olive oil in a large skillet over medium heat. Sauté onion in hot oil until softened, about 5 minutes. Add ground beef, olives, cumin, and paprika. Cook and stir until beef is crumbly and completely browned, 7 to 10 minutes.

  3. 3

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

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Nutrition Facts

Per serving

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