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My review
Easy Picadillo Empanadas
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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Ingredients
servings 140Original recipe yields 20 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Adjust oven rack to center; heat oven to 450 degrees.
- 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.
- 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.)
- Brush tops with oil. Bake until golden, 16 to 20 minutes (longer if frozen).
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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.
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Reviews
Read all reviews 1011 Ratings
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Most helpful positive review
4/16/2006
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
2/3/2006
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.
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2/3/2006
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.
4/16/2006
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.
12/22/2006
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...
12/11/2009
name is very deceptive since "picadillo" is ground beef not shredded chicken
4/14/2009
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 po...
2/9/2011
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 whol...
12/17/2008
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 Pica...
2/11/2008
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 ...
5/31/2012
gave them a try and I'm so glad that I did. Made these last night as posted and they were very good, couldn't get enough of them. Even my three picky eaters want more. This recipe has ignited a...