Quick And Easy Empanadas Recipes

QUICK AND EASY EMPANADAS

Quick and Easy Empanadas image

This is such a simple recipe w/ just a few ingredients I almost always have on hand. It's a quick dinner w/ a green salad. You can double this easily for make ahead lunches.

Provided by startnover

Categories Savory Pies

Time 45m

Yield 12-16 empanadas

Number Of Ingredients 8

Ingredients

1 lb ground beef
1 garlic clove
1 teaspoon salt
1 (15 ounce) can fresh cut corn, drained
1/2 cup chopped onion
8 ounces grated cheddar cheese
1 cup salsa
2 (16 ounce) cans large refrigerated biscuits (I use buttermilk, and you may only use 1 and 1/2 cans depending on how full you make them)

Steps:

Brown the ground beef in a frying pan adding the salt and pepper just before done.
Let the beef cool.
In a large bowl mix the corn, onions, cheese, and salsa, then add the cooled beef mixing carefully so not to break up all the cheese.
Roll the biscuits out flat to about 2-1/2 times their size.
Place approx 1/3 cup filling on one side of the center of the circle lengthwise.
Fold the dough over the filling like a turn over and crimp the edges like a pie crust. Be careful not to tear the dough, and to seal the edges completely or your filling will come out! depending on how much filling is used will determine how many biscuits you will use.
Place on slightly greased cookie sheet and bake at 375 till lightly browned.

Nutrition Facts : Calories 445.9, Fat 23.2, SaturatedFat 9.2, Cholesterol 45.5, Sodium 1221.9, Carbohydrate 42.3, Fiber 1.4, Sugar 2.2, Protein 18.5

QUICK EMPANADAS

Quick empanadas image

Super quick but delicious empanadas.

Provided by arhg85

Time 20m

Yield Makes Pieces

Number Of Ingredients 10

Ingredients

12 medium flour tortillas
1/2 cup cooked meat, shredded (tuna, turkey, chicken, etc.)
1/2 onion, minced
1 tomato, cubed
1/4 cup parsley, washed and minced
1/2 cup cooked corn
Salt to taste
Enough oil to fry
12 toothpicks
Sour cream and salsa to garnish

Steps:

Heat the flour tortillas on both sides until quite warm. Keep them inside a clean kitchen cloth.
Meanwhile, heat a deep, heavy iron pan with enough oil to fry.
In a large bowl, mix the remaining ingredients draining any excess liquid. Fill each tortilla with about a tablespoon of the mixture and secure with a toothpick.
Place on the hot oil VERY CAREFULLY and fry 3 mins on both sides. Garnish with sour cream and salsa.

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