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Peruvian Empanada Filling

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
6 servings
Peruvian
Peruvian Empanada Filling
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
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 cup raisins
  • 3 hard-cooked eggs, chopped
  • salt and ground black pepper to taste
Instructions
1
Combine the flour and water in a small bowl, whisking until smooth and free of lumps
2
Heat the oil in a large skillet over medium heat, then sauté the onion until it becomes tender and softens, taking around 5 minutes; add the ground beef, olives, cumin, and paprika to the skillet. Cook and stir the mixture until the beef is thoroughly browned, taking approximately 7 to 10 minutes.
3
Gradually pour the flour-water mixture into the beef mixture, stirring constantly to ensure an even coating. Add the raisins and stir; cook until the raisins become plump, taking around 5 minutes. Combine the eggs with the beef mixture; season with salt and pepper before setting it aside to cool, ready to be used as a filling for empanadas.