Easy Picadillo Empanadas

SUBMITTED BY: USA WEEKEND columnist Pam Anderson

"Go deep this Super Bowl Sunday: Serve empanadas. These turnovers are perfect 'finger food' -- no knife and fork required. And because the recipes use refrigerated biscuit dough, it's an easy score. All you have to do is make the fillings."

RECIPE RATING:

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 (7.5 ounce) packages refrigerated buttermilk biscuits (not the layered varieties)
Cornmeal for rolling
2 tablespoons olive oil
1 medium onion, finely chopped
1/2 medium Granny Smith apple, cut into small dice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 cups shredded meat from a rotisserie chicken
1 (16 ounce) can crushed tomatoes
1/4 cup seedless raisins
1/4 cup chopped pimento-stuffed olives
2 large garlic cloves, minced
1/4 cup toasted slivered almonds
Salt and pepper, to taste
Olive oil, for brushing

DIRECTIONS

Adjust oven rack to center; heat oven to 450 degrees.
Heat oil in a 12-inch skillet over medium-high heat. Saute onion and apple until golden, 3 to 4 minutes. Add spices; saute until fragrant, about 30 seconds. Stir in chicken, tomatoes, raisins and olives; simmer until filling is thick and moist but not too liquid, 5 to 7 minutes longer. Stir in garlic, almonds, salt and pepper. Transfer to a medium bowl; cool to room temperature.
Separate biscuits onto a cornmeal-coated work surface. Sprinkle with cornmeal as necessary, and roll each one into a 5 inch circle. Fill each one, using a scant 2 Tbs. filling and leaving a 1/2-inch border. Place on cookie sheets lined with parchment paper. (At this point, can be frozen up to 2 weeks.)
Brush tops with oil. Bake until golden, 16 to 20 minutes (longer if frozen).

FOOTNOTES

If 7.5-ounce can is not available, use a larger size, roll circles slightly larger and increase filling proportionally.
This recipe was originally featured in the USA WEEKEND article BIG bite BIG game on January 30, 2005.
Find the Perfect Recipe from Pam Anderson.
Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

REVIEWS

Reviewed on Feb. 3, 2006 by ELIZBADER

My husband was really excited to try these...until he did! Cute idea, very easy to make, but... MORE

Reviewed on Apr. 16, 2006 by SNOWPEECH

my friends and i made this recipe and everyone really enjoyed it. we left out the almonds... MORE

Reviewed on Feb. 11, 2008 by Kristie

I loved the mixture of tastes all in a neat package - and it was easy to make and double the... MORE

Reviewed on Dec. 22, 2006 by ANNEK85925

Delicious little turnovers! I actually used pre-fab pie dough (from the deli section of the... MORE

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