The filling is made with ground beef, chopped onions, thinly sliced carrots, salt and pepper for taste and frozen peas and pearl onions. (The measurements were all eyeballed.) Once everything was cooked, we added a little bit of flour to get the sauce to thicken so the juices don't run all over the place when it gets baked. If you're one that follows a recipe exactly, here are a couple of recipes to follow:
Easy Beef Empanadas by Pillsbury
Chilean Empanadas from Food.com
Using the Pillsbury's Grands Original Flaky Layers biscuits, we stretched each biscuits into a flat circle of about 5-6 inches in diameter. Then placed in heaping tablespoons of filling on one side of the circle. Fold over the other half of the circle over the filling and close tightly.
Using a toothpick, poke holes on the top so heat can escape during baking. Place it in a preheated oven for the recommended amount of time found on the canister. When the empanadas are nicely browned, pull them out and serve with salad or whathaveyou.
As you can see, the dough wasn't closed tight enough, but at least we didn't have juices running all over the pan sogging up the biscuits.
They were super delicious!!!
These empanadas were made with Pillsbury's Grands Junior Golden Layer Flaky Biscuits. It made the empanadas more bite-sized and just as yummy as the previous ones. Definitely a must try.
I also want to try making mini calzones next!!
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