Easy Mushroom-Goat Cheese Empanadas
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.
Ingredients
Directions
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Adjust oven rack to center; heat oven to 450 degrees.
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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.
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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.)
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Brush tops with oil. Bake until golden, 16 to 20 minutes (longer if frozen). Makes 20.
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.