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
2 (10 ounce) packages
white mushrooms, stems trimmed, cut into small dice
1 (4.5 ounce) can
chopped green chilies
garlic cloves, minced
minced fresh cilantro
Salt and pepper to taste
goat cheese, crumbled
Olive oil, for brushing
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 into "small dice". But I did find a way to make this work. If you have a mini-muffin pan, purchase a box of pre-made pie crusts. Roll them out a little thinner, and use a 3" diameter glass or cookie cutter to make little circles of dough. Be sure to flour your work surface. Spray your little pans well with cooking spray, and fit the little circles of dough into the cups. Then fill with the filling, which I must say is very delicious. Bake at 400 degrees for about 15 minutes or until you can see that the dough is browning. I served these at a party the other night and the guests were highly impressed that I made them. They looked storebought.
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 biscuits per circle. It resulted in empanadas that couldn't be easily sealed, and the filling came spilling out as it baked. Also, the dough tasted odd with the mushroom goat cheese mixture - I will not make this recipe again. :(
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, and the goat cheese flavor was lost.
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 frying). But the goat cheese and mushroom filling is just delicious. You can make these empanadas and then freeze them until you are ready to bake/eat.
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 minutes afterwards. Also, use a fork to press down around the edges to seal the dough so the filling won't leak out. I also used more garlic & cilantro to add a little more flavor. Dipping in a salsa verde is a great combo.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Mushroom-Goat Cheese Empanadas
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 115
** Calories from Fat: 57
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