Easy Picadillo Empanadas Recipe - Allrecipes.com
Easy Picadillo Empanadas Recipe

Easy Picadillo Empanadas

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
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Directions

  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 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.
  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).
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Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 16, 2006

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.

 
Most Helpful Critical Review
Feb 03, 2006

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.

 
Dec 17, 2008

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.

 
Dec 14, 2009

name is very deceptive since "picadillo" is ground beef not shredded chicken

 
Apr 15, 2009

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!

 
Feb 09, 2011

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.

 
Dec 17, 2008

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.

 
Feb 11, 2008

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!

 

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Nutrition

  • Calories
  • 140 kcal
  • 7%
  • Carbohydrates
  • 14.3 g
  • 5%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 332 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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