• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 8

    Morning Empanadas

    Empanadas are plump little turnovers, stuffed with savory or sweet fillings, and are devoured daily throughout Latin America and Spain. This recipe uses a simple shortcut, prepared biscuit dough, to make filling and folding foolproof! These empanadas are filled with chorizo, potato, and onion but just about any filling would be delicious! Also, take some help where you can get it: a handy empanada press makes quick work of it all. 

    vegetable oil
    fresh chorizo, casings removed
    small potato, peeled and diced (about 4 ounces)
    minced onion
    biscuit dough (8 count package)
    all-purpose flour, for rolling
    Heat the oil in an 8-inch skillet and add the chorizo, breaking it up as it browns. Add the potatoes and onions, and cook until the potatoes are tender, about 7 minutes. Remove from heat and set aside.
    Remove the biscuits from the can. Sprinkle your rolling surface with flour. Using a rolling pin, roll each biscuit into an 8-inch circle. Lightly dust each circle with flour as you roll it, so that it is not sticky.
    Preheat the oven to 375F. To form the empanadas, place a tablespoon of the chorizo mixture in the center of a biscuit dough circle. Pinch the edges together to form a half moon shape.
    Place the empanada on an ungreased baking sheet, and bake until golden brown, 15 to 17 minutes. Cool before serving.

    The base number of servings for this recipe is 8

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