Easy Dinner Empanadas

Easy Dinner 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.

Modified from: Easy Picadillo Empanadas

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35 min servings
Serving size has been adjusted!
Original recipe yields 20 servings

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  1. Adjust oven rack to center; heat oven to 450 degrees.
  2. Heat oil in a 12-inch skillet over medium-high heat. Saute onion until golden, 3 to 4 minutes. Add garlic; saute until fragrant, about 30 seconds. Stir in chicken, tomatoes, spinach, cheese and olives; simmer until filling is thick and moist, 5 to 7 minutes longer. Stir in salt and pepper. Transfer to a medium bowl; cool to room temperature.
  3. Separate biscuits onto a lightly 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. Fold in half and use a fork to press edges together. Place on cookie sheets lined with parchment paper. (At this point, these can be frozen up to 2 weeks.)
  4. Brush tops with oil and Bake until golden, 16 to 20 minutes.


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