Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, empanada (filling). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

They're easy to wrap up for lunch on-the-go, or serve on a tray at your next tailgate for an international twist on finger foods. 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.

Empanada (Filling) is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Empanada (Filling) is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook empanada (filling) using 9 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Empanada (Filling):

1. Make ready 3 medium Potatoes (1 cm cubes)
2. Get 1/2 Bell pepper (finely minced)
3. Make ready 2 small Chicken thigh with bone
4. Get 2 Onions
5. Take 1/2 bag Raisins
6. Prepare 1/4 bag Green peas (frozen is fine)
7. Prepare 2 clove Garlic
8. Prepare 1 tsp Cumin
9. Take 1 tbsp Sugar (optional)

For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork. Empanadas de verde or green plantain empanadas with cheese filling: Empanadas made from green plantain dough and stuffed with cheese and onions.

Instructions to make Empanada (Filling):

1. Break the joints of the boned chicken thigh, roughly mince the onion, and halve and crush the garlic.
2. Fill a pot with water and add the ingredients from Step 1. Add 1 teaspoon of salt and boil for 20 minutes.
3. In a separate pot, add the potatoes and fill with just enough water to submerge them. Cover with a lid and boil. Once they boil to a tenderness with firm insides, drain the water.
4. In a separate pot, add the bell pepper and fill with just enough water to cover them. Boil until the liquid evaporates.
5. Take out the boiled meat from Step 2. Remove the skin and mince. Tear apart the chicken with a fork.
6. Heat a frying pan and cook the onion in 1 tablespoon of oil.
7. Add the pepper to Step 6 and stir-fry. Add the minced chicken skin, the cumin, and the chicken meat.
8. Add the raisins and the green peas, and continue to stir-fry.
9. Heat up the soup from Step 2, skim off any scum that rises to the surface, strain through a strainer, and pour in just enough to cover the ingredients. Lastly, add the potatoes.
10. Taste and add 1 tablespoon of sugar, if necessary. It's fine if there is still some soup left. This completes the empanada filling.

Empanadas de viento or fried cheese empanadas: These Ecuadorian empanadas are a traditional street food and are stuffed with cheese and onion, then fried and sprinkled with sugar. Transfer to a medium bowl with a slotted spoon. Empanadas, a favorite among Latin Americans, can be found in countless versions, from sweet to savory, big and small, baked and fried. Recipes and shapes also abound, and the only thread in common. Spice up your life (or rather, your dinner) with this pepper-stuffed empanadas recipe from Cooking for Keeps.

So that’s going to wrap it up for this special food empanada (filling) recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!