Easy Mushroom-Goat Cheese Empanadas

Easy Mushroom-Goat Cheese Empanadas

12 Reviews 1 Pic
USA WEEKEND columnist Pam Anderson
Recipe by  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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Adjust Servings

Original recipe yields 20 servings



  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.

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Reviews (12)

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Jana Sue

Jana Sue

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 into "small dice". But I did find a way to make this work. If you have a mini-muffin pan, purchase a box of pre-made pie crusts. Roll them out a little thinner, and use a 3" diameter glass or cookie cutter to make little circles of dough. Be sure to flour your work surface. Spray your little pans well with cooking spray, and fit the little circles of dough into the cups. Then fill with the filling, which I must say is very delicious. Bake at 400 degrees for about 15 minutes or until you can see that the dough is browning. I served these at a party the other night and the guests were highly impressed that I made them. They looked storebought.



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 biscuits per circle. It resulted in empanadas that couldn't be easily sealed, and the filling came spilling out as it baked. Also, the dough tasted odd with the mushroom goat cheese mixture - I will not make this recipe again. :(



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, and the goat cheese flavor was lost.

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Amount Per Serving (20 total)

  • Calories
  • 115 cal
  • 6%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 11.6 g
  • 4%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 338 mg
  • 14%

Based on a 2,000 calorie diet



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