Easy Picadillo Empanadas recipe
All Recipes Appetizers and Snacks Meat and Poultry Chicken
Ingredients
- 2 (7.5 ounce) packages refrigerated buttermilk biscuits (not the layered varieties) Cornmeal for rolling 2 tablespoons olive oil 1 medium onion, finely chopped ½ medium Granny Smith apple, cut into small dice ¼ teaspoon ground cinnamon ⅛ teaspoon ground cloves 2 cups shredded meat from a rotisserie chicken 1 (16 ounce) can crushed tomatoes ¼ cup seedless raisins ¼ cup chopped pimento-stuffed olives 2 large garlic cloves, minced ¼ cup toasted slivered almonds Salt and pepper, to taste Olive oil, for brushing
Nutrition Info
- 139.8 caloriescarbohydrate: 14.3 gcholesterol: 12.7 mgfat: 6.6 gfiber: 1 gprotein: 6.4 gsaturatedFat: 1.4 gservingSize: -sodium: 313.1 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Easy Picadillo Empanadas
Directions
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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).