“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.” - by USA WEEKEND columnist Pam Anderson
Ingredients
Adjust Servings
Original recipe yields 20 servings
Directions
- Adjust oven rack to center; heat oven to 450 degrees.
- 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.
- 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.)
- Brush tops with oil. Bake until golden, 16 to 20 minutes (longer if frozen).
Nutrition
Amount Per Serving (20 total)
- Calories
- 140 cal
- 7%
- Fat
- 6.6 g
- 10%
- Carbs
- 14.3 g
- 5%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"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...." See more"
SNOWPEECH
"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...." See more"
Dylan's Nana
"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 them ..." See morefor the first time (and for a party) I thought they needed some sort of dipping sauce. I made the Ginger Dipping Sauce, the Mustard Cream Sauce and Bloomin' Onion Dipping Sauce and got rave reviews for everything. I made the Empanadas 2 weeks before the party, froze them on a cookie sheet then put them in a zip lock bag. About a half hour before serving I popped them frozen into the oven and they came out perfect."
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