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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 pitted kalamata olives, diced
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ cup raisins
- 3 hard-cooked eggs, chopped
- salt and ground black pepper to taste
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 318 | |
| % Daily Value * | |
| Total Fat21g | 27% |
| Saturated Fat6g | 28% |
| Cholesterol153mg | 51% |
| Sodium201mg | 9% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber1g | 4% |
| Total Sugars10g | |
| Protein17g | |
| Vitamin C2mg | 12% |
| Calcium37mg | 3% |
| Iron2mg | 13% |
| Potassium335mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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