Easy Mushroom-Goat Cheese Empanadas

Easy Mushroom-Goat Cheese Empanadas

14

"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

{{adjustedServings}} servings 115 cals
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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 319 mg
  • 13%

Based on a 2,000 calorie diet

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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 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.
  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). Makes 20.

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

14
  1. 15 Ratings

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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 i...

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 biscuit...

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...