Time
35 min
Serving
6 persons
Calories
318
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
-
Stir flour into water in a small bowl until dissolved.
-
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.
-
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.
