Easy Picadillo Empanadas recipe

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Ingredients

2 (7.5 ounce) packages refrigerated buttermilk biscuits (not the layered varieties)
Cornmeal for rolling
2 tablespoons olive oil
1 medium onion, finely chopped
½ medium Granny Smith apple, cut into small dice
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
2 cups shredded meat from a rotisserie chicken
1 (16 ounce) can crushed tomatoes
¼ cup seedless raisins
¼ cup chopped pimento-stuffed olives
2 large garlic cloves, minced
¼ cup toasted slivered almonds
Salt and pepper, to taste
Olive oil, for brushing

Nutrition Info

139.8 calories
carbohydrate: 14.3 g
cholesterol: 12.7 mg
fat: 6.6 g
fiber: 1 g
protein: 6.4 g
saturatedFat: 1.4 g
servingSize: -
sodium: 313.1 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

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).

Recipe Yield

20 servings

Recipe Note

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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