Empanada Filling

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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 318 Calories

Ingredients

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

Recipe Instructions

Step 1

Stir flour into water in a small bowl until dissolved.

Step 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.

Step 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.