Easy Picadillo Empanadas

Easy Picadillo Empanadas


"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."


servings 140 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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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 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).


  • 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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  1. 10 Ratings


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.

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.

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...

name is very deceptive since "picadillo" is ground beef not shredded chicken

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...

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...

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...

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 ...

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...