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 Details
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6
Ingredients
- 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
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ cup raisins
- 3 large hard-cooked eggs, chopped
- salt and ground black pepper to taste
Steps
- Stir flour into water in a small bowl until dissolved. Set aside.
- 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.
- 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.
