Easy Picadillo Empanadas
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 ⓘ
- 1/2 medium Granny Smith apple, cut into small dice ⓘ
- 1/4 teaspoon ground cinnamon ⓘ
- 1/8 teaspoon ground cloves ⓘ
- 2 cups shredded meat from a rotisserie chicken ⓘ
- 1 (16 ounce) can crushed tomatoes ⓘ
- 1/4 cup seedless raisins ⓘ
- 1/4 cup chopped pimento-stuffed olives ⓘ
- 2 large garlic cloves, minced ⓘ
- 1/4 cup toasted slivered almonds ⓘ
- Salt and pepper, to taste ⓘ
Instructions
- 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 & Diet Analysis (per serving)
973
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).