Empanada Filling So Tasty

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Empanada Filling

"This is my grandmother's recipe for Peruvian pork empanada filling. Use homemade pie crust or, in a pinch, refrigerated pie crust to make those Peruvian turnovers. Lightly dirt powdered sugar over the baked empanadas and serve with lime wedges for real flair."

Ingredients :

2 tablespoons all-purpose flour
1 cup water
three tablespoons olive oil
1 huge onion, diced
1 pound ground pork
12 pitted kalamata olives, diced
1/2 teaspoon ground cumin
half of teaspoon paprika
1/2 cup raisins
3 hard-cooked eggs, chopped
salt and ground black pepper to flavor

Instructions :

Prep : 15M	Cook : 6M	Ready in : 35M

Stir flour into water in a small bowl until dissolved.
Heat oil in a large skillet over medium warmness and saute onion in oil till softened, approximately five mins; add floor beef, olives, cumin, and paprika. Cook and stir the beef mixture until the pork is completely browned, 7 to 10 minutes.
Pour flour-water aggregate into the pork and stir to coat lightly. Add raisins, stir, and cook dinner until the raisins are plump, about five mins. Fold eggs into the pork combination; season with salt and pepper. Set apart to chill earlier than using to fill empanadas.

Notes :

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