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Empanada Filling

Rated as 4.2 out of 5 Stars

"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."
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35 m servings 318
Original recipe yields 6 servings


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  1. Stir flour into water in a small bowl until dissolved.
  2. 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.
  3. 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

Per Serving: 318 calories; 20.7 16.4 17 153 201 Full nutrition

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Overall, my family thought it was quite tasty. Even my picky teenager asked for seconds.

As it is, the recipe makes for a rather bland stuffing. I ended up adding 1/2 tsp garlic powder, 1/2 tsp oregano and doubled the cumin and paprika. I also added 1/4 cup lemon juice and it real...