This is the stuffing for Peruvian beef empanadas that my grandmother makes. To create these Peruvian turnovers, use handmade pie dough or, in a pinch, chilled pie crust. For an authentic touch, serve the cooked empanadas with lime wedges and a light dusting of powdered sugar.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 153 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 6 g |
| Sodium | 201 mg |
| Sugars | 10 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make, seasoning was a little bland so I spiced it up with extra black pepper. I used both the egg roll wraps and empanadas dough.
Excellent recipe
Overall, my family thought it was quite tasty. Even my picky teenager asked for seconds.
As it is, the recipe makes for a rather bland stuffing. I ended up adding 1/2 tsp garlic powder, 1/2 tsp oregano and doubled the cumin and paprika. I also added 1/4 cup lemon juice and it really freshened it up. This recipe fills about 30-36 of the pre-made 4″ frozen empanada dough (Goya).