Empanada Recipe – Eats Now

Name: Empanada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 2 tablespoons dried onion flakes, Minced; 14 lb lean beef, ground; 1 (10 ounce) package frozen spinach, chopped, drained thoroughly; 1 teaspoon Lawry's Pinch of Herb; 1 teaspoon Lawry's Seasoned Salt; ⅛ teaspoon Lawry's Seasoned Pepper; ⅓ cup sour cream; 1 egg, beaten; ¼ cup parmesan cheese, grated; 1 frozen deep dish pie shell, thawed

Servings: persons

1 tablespoon butter
2 tablespoons dried onion flakes, Minced
14 lb lean beef, ground
1 (10 ounce) package frozen spinach, chopped, drained thoroughly
1 teaspoon Lawry's Pinch of Herb
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoon Lawry's Seasoned Pepper
⅓ cup sour cream
1 egg, beaten
¼ cup parmesan cheese, grated
1 frozen deep dish pie shell, thawed

1
In a medium skillet, melt butter and saute Minced Onion flakes until butter is absorbed.
2
Add ground beef, cook until brown and crumbly; drain fat.
3
Add spinach, seasonings, sour cream, egg, and cheese; blend well.
4
Remove pastry shell from foil pan and place flat on baking sheet.
5
Spoon filling on half of the pastry, fold the other half over and press edges together to form a seal.
6
Pierce several holes in top.
7
Bake in a 350 degree oven for 25 minutes or until golden brown.

4104

kcal

Calories

281

Fat

Carbs

420

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon butter, 2 tablespoons dried onion flakes, Minced, 14 lb lean beef, ground, 1 (10 ounce) package frozen spinach, chopped, drained thoroughly, and more.

Yes, Empanada falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Empanada

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