Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, empanada (filling). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really 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 foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Empanada (Filling) is something which I’ve loved my entire life.

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

The ingredients needed to make Empanada (Filling):

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

Steps 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 is going to wrap it up for this exceptional food empanada (filling) recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!