Recipe 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."
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2 (7.5 ounce) packages
refrigerated buttermilk biscuits (not the layered varieties)
Cornmeal for rolling
onion, finely chopped
medium Granny Smith apple, cut into small dice
shredded meat from a rotisserie chicken
1 (16 ounce) can
chopped pimento-stuffed olives
garlic cloves, minced
toasted slivered almonds
Salt and pepper, to taste
Olive oil, for brushing
my friends and i made this recipe and everyone really enjoyed it. we left out the almonds because someone had nut allergies, but it still was very enjoyable.
My husband was really excited to try these...until he did! Cute idea, very easy to make, but the filling was just a little weird for our tastes.
Delicious little turnovers! I actually used pre-fab pie dough (from the deli section of the grocery store) and cut out 5" rounds. They were flakey and tasty with great flavor. Since I was making them for the first time (and for a party) I thought they needed some sort of dipping sauce. I made the Ginger Dipping Sauce, the Mustard Cream Sauce and Bloomin' Onion Dipping Sauce and got rave reviews for everything. I made the Empanadas 2 weeks before the party, froze them on a cookie sheet then put them in a zip lock bag. About a half hour before serving I popped them frozen into the oven and they came out perfect.
name is very deceptive since "picadillo" is ground beef not shredded chicken
I wanted to make Cuban Empanadas with Picadillo the old-fashion way by making fresh yeast dough from scratch using an original recipe from Ivonne, Cuban in the Midwest blog. The results are wholesome and just as tasty with seasoned ground beef known as "picadillo" in Spanish with raisins. Golden Empanadas con Picadillo yield 16 empanadas for 2.5 cups of flour and one active yeast envelope.
Of course using canned biscuit dough does not make for the most authentic crust, but it was a LOT easier than making it from scratch and still came out great. They were a unanimous hit at our potluck!
I'm not a big fan of using canned biscuits when you are trying to duplicate a dough that is as delicate as an Empanada or pie dough. It's just not the same. I prefer a flakier crust. The Picadillo filling just didn't work for me either. This recipe just didn't quite hit any of the highs for me.
I loved the mixture of tastes all in a neat package - and it was easy to make and double the recipe. I have two more dinners sitting in the freezer! Watch the cook time, 450 is too hot for 16 minutes. They would have burned - it was closer to 11 minutes!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Picadillo Empanadas
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 60
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