By Anonymous -

“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:


  • 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

Directions:






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