Empanada Filling Recipe

Name: Empanada Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons all-purpose flour; 1 cup water; 3 tablespoons olive oil; 1 large onion, diced; 1 pound ground beef; 12 pitted kalamata olives, diced; 1/2 teaspoon ground cumin; 1/2 teaspoon paprika; 1/2 cup raisins; 3 hard-cooked eggs, chopped; salt and ground black pepper to taste

Servings: persons

2 tablespoons all-purpose flour
1 cup water
3 tablespoons olive oil
1 large onion, diced
1 pound ground beef
12 pitted kalamata olives, diced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 cup raisins
3 hard-cooked eggs, chopped
salt and ground black pepper to taste

1
Stir flour into water in a small bowl until dissolved.
2
Heat oil in a large skillet over medium heat and saute onion in oil until softened, about 5 minutes; add ground beef, olives, cumin, and paprika. Cook and stir the beef mixture until the beef is completely browned, 7 to 10 minutes.
3
Pour flour-water mixture into the beef and stir to coat evenly. Add raisins, stir, and cook until the raisins are plump, about 5 minutes. Fold eggs into the beef mixture; season with salt and pepper. Set aside to cool before using to fill empanadas.

536

kcal

Calories

Fat

Carbs

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 tablespoons all-purpose flour, 1 cup water, 3 tablespoons olive oil, 1 large onion, diced, and more.

Yes, Empanada Filling falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Empanada Filling

How did you like this recipe?

Frequently Asked Questions