How to Make Empanadas De Camote Estilo Guerrero

Empanada Filling

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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 | Empanadas De Camote Estilo Guerrero

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

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.

Info | Empanadas De Camote Estilo Guerrero

prep: 15 mins cook: 20 mins total: 35 mins Servings: 6 Yield: 6 servings

TAG : Empanada Filling

World Cuisine Recipes, Latin American, South American, Peruvian,