Empanada Filling
These are not your typical cream puffs.
Recipe Summary 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.Ingredients | Caramel Filling Recipe2 tablespoons all-purpose flour1 cup water3 tablespoons olive oil1 large onion, diced1 pound ground beef12 pitted kalamata olives, diced½ teaspoon ground cumin½ teaspoon paprika½ cup raisins3 hard-cooked eggs, choppedsalt and ground black pepper to tasteDirectionsStir 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.Info | Caramel Filling Recipeprep: 15 mins cook: 20 mins total: 35 mins Servings: 6 Yield: 6 servings
TAG : Empanada FillingWorld Cuisine Recipes, Latin American, South American, Peruvian,