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
PEGGY'S PERUVIAN EMPANADAS
My husband grew up in Lima,Peru and came to the US in 1965. He became a citizen in April, 1976.His mom told me he loved empanadas...here is the variation I learned from her. We've been enjoying these little meat pies ever since. Wouldn't be a party without them!
Provided by peggy gamarra @sugarfreeme
Categories Meat Appetizers
Number Of Ingredients 5
Steps:
- Fry ground beef in heavy fry pan, drain meat on paper toels on a sturdy paper plate. Return meat to pan
- Hard boil 1 egg. Peel,chop, set aside
- Mix 1 packet of Taco seasoning into 3/4 c cold water in measuring cup. When dissolved,stir into meat. Cover and cook down liquid, about 5 minutes.Add egg, and chopped green Spanish olives
- Once mixture is blended, open 1 can of crescent rolls ,Place 2-3 tsps into each "triangle". Place on ungreased baking sheet.
- Bake empanadas at 350 degrees for est 15 minutes, or until golden brown Serve as appetizer while warm Enjoy!
EMPANADA DOUGH
This empanada dough recipe can be used to make any kind of empanada, including chicken empanadas, potato and chorizo empanadas, and more.
Categories Quick & Easy Chill Gourmet
Yield Makes enough for 12 pastries
Number Of Ingredients 6
Steps:
- Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
- Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
- Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.
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