Quick Empanadas Food

QUICK AND EASY EMPANADAS

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.

QUICK & EASY VEGETARIAN EMPANADAS

Steps:

• Heat oven to 400°F Spread 1 teaspoon of the oil on a baking sheet.
• Divide the dough into 6 equal portions. Roll each into an 8in round on a lightly floured surface. On 1 side of each round, spread some of the beans, then top with 1 1/2 tbs of salsa and 2 tbs of cheese.
• Fold each of the rounds in half, covering the filling, and sealing the dough on the curved edge with your thumb. Lightly brush the tops of the empanadas with the remaining oil. Transfer to the already greased baking sheet.
• Bake 12-15 minutes until golden.
• Serve with a dollop of sour cream and sliced avocado if desired.

EASY CHICKEN EMPANADAS

Steps:

• Mix chicken with Mexican cheese blend, pimentos, green chiles, onion, mayonnaise, and jalapeno.
• Place about 1 tablespoon of the mixture into the center of each empanada disc. Run a wet finger around the rim of each disc. Fold into a half-moon shape and press edges together with a fork to seal well.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry 1 to 2 empanadas at a time in the hot oil until brown, 1 to 2 minutes per batch.