Maries Empanada Filling Recipes
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.
Provided by Anonymous
Categories World Cuisine Recipes Latin American South American Peruvian
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 318 calories, Carbohydrate 16.4 g, Cholesterol 153.3 mg, Fat 20.7 g, Fiber 1.2 g, Protein 17 g, SaturatedFat 5.6 g, Sodium 201 mg, Sugar 9.5 g
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