Empanada Filling
A Peruvian recipe for empanada filling calls for ground beef, onions, raisins, olives, and hard-cooked eggs.
In a small bowl, combine the flour and water; stir until combined.
When the onion has softened, about 5 minutes, add the ground beef, olives, cumin, and paprika to the large skillet of hot oil.
Cook and stir the beef mixture for 7 to 10 minutes, or until the beef is thoroughly browned.
Stir the beef after adding the flour-water mixture.
Add the raisins, stir, and cook for about 5 minutes, or until the raisins are ripe.
Salt and pepper the beef mixture and fold in the eggs.
Before using to fill empanadas, set aside to cool.