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.

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
6 servings


  • 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


  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
21g Fat
16g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 318
% Daily Value *
Total Fat 21g 27%
Saturated Fat 6g 28%
Cholesterol 153mg 51%
Sodium 201mg 9%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 4%
Total Sugars 10g
Protein 17g
Vitamin C 2mg 12%
Calcium 37mg 3%
Iron 2mg 13%
Potassium 335mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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