Simple Way to Cuban Chicken Empanadas Recipe

Empanada Filling

Fold the discs in half and squeeze to seal.

Recipe Summary 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.

Ingredients | Cuban Chicken Empanadas Recipe

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

Directions

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.

Info | Cuban Chicken Empanadas Recipe

prep: 15 mins cook: 20 mins total: 35 mins Servings: 6 Yield: 6 servings

TAG : Empanada Filling

World Cuisine Recipes, Latin American, South American, Peruvian,

Images of Cuban Chicken Empanadas Recipe

Cuban Chicken Empanadas Recipe / Add the 1 pound ground meat to the skillet, stir well and continue cooking until beef is browned and fully cooked, about another 10 minutes.