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

servings 115 cals
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Original recipe yields 20 servings

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Nutrition

  • 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

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  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.

Reviews

14
  1. 15 Ratings

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Most helpful

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...

Most helpful critical

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...

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...

The filling is great but I will definitely leave out the crunchies on the outside ... it was a weird texture.

I lived in Buenos Aires for a while, and I'm always looking for new empanada recipes. I used latin market empanada shells (make sure you get the right kind - there's one for baking and one for f...

These tasted great, but I burned the first batch completely. The cooking time can be reduced by about 10 minutes. Beware!

I did not make these as empanadas, but used pre-made phyllo cups in the freezer section. These were loved by the 3 guests I had.

These were delicious! A few tips: as someone else mentioned, they are easy to burn -- put them on the lower rack of the oven, or on the top rack but check them after 10 minutes and every 2 minu...

The filling was wonderful. The biscuits could have been better but over all, straight out of the oven they were yummy.