Easy Mushroom-Goat Cheese Empanadas

Easy Mushroom-Goat Cheese Empanadas

14

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 115 cals
Serving size has been adjusted!

Original recipe yields 20 servings

Adjust

Nutrition

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 319 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  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, 2 to 3 minutes. Add mushrooms, stirring until moisture evaporates, about 5 minutes. Stir in chilies, garlic, cilantro, salt and pepper. Cook 2 minutes longer. Transfer to a medium bowl; stir in goat cheese until cheese melts. Cool to room temperature.
  3. 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.)
  4. Brush tops with oil. Bake until golden, 16 to 20 minutes (longer if frozen). Makes 20.

Footnotes

  • NOTE
  • If 7.5-ounce can is not available, use a larger size, roll circles slightly larger and increase filling proportionally.
  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews

14
  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I concur with the first review of this recipe- the empanada method is impossible. And don't EVEN think about making this unless you have a food chopper to get your mushrooms and other fillings i...

Most helpful critical review

Unfortunately, I had high hopes for this recipe and it was not very good at all. First of all, it was impossible to roll the biscuit dough into 5" circles, even when I doubled it to two biscuit...

I concur with the first review of this recipe- the empanada method is impossible. And don't EVEN think about making this unless you have a food chopper to get your mushrooms and other fillings i...

Unfortunately, I had high hopes for this recipe and it was not very good at all. First of all, it was impossible to roll the biscuit dough into 5" circles, even when I doubled it to two biscuit...

This was just so-so. I used the "Grands" size biscuits and had no problems rolling them out or stuffing them. The filling just wasn't that exciting. I think the chilies made the filling soggy...

The filling is great but I will definitely leave out the crunchies on the outside ... it was a weird texture.

I lived in Buenos Aires for a while, and I'm always looking for new empanada recipes. I used latin market empanada shells (make sure you get the right kind - there's one for baking and one for f...

These tasted great, but I burned the first batch completely. The cooking time can be reduced by about 10 minutes. Beware!

I did not make these as empanadas, but used pre-made phyllo cups in the freezer section. These were loved by the 3 guests I had.

These were delicious! A few tips: as someone else mentioned, they are easy to burn -- put them on the lower rack of the oven, or on the top rack but check them after 10 minutes and every 2 minu...

The filling was wonderful. The biscuits could have been better but over all, straight out of the oven they were yummy.