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Empanada Filling Recipe

Recipe by: Carla Hull

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook20 m
  • Ready In35 m
  • 1Stir flour into water in a small bowl until dissolved.
  • 2Heat 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.
  • 3Pour 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.
Ingredients
  • 6 servings
  • 318 cals
  • 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
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 cup raisins
  • 3 hard-cooked eggs, chopped
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    318
    16%
  • Fat:
    20.7
    32%
  • Carbs:
    16.4
    5%
  • Protein:
    17
    34%
  • Cholesterol:
    153
    51%

Based on a 2,000 calorie diet

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