Easy Picadillo Empanadas
SUBMITTED BY: USA WEEKEND columnist Pam Anderson
"Go deep this Super Bowl Sunday: Serve empanadas. These turnovers are perfect 'finger food' -- no knife and fork required. And because the recipes use refrigerated biscuit dough, it's an easy score. All you have to do is make the fillings."
Servings: 20
INGREDIENTS (Nutrition)
* 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
* 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
* Olive oil, for brushing
DIRECTIONS
1. Adjust oven rack to center; heat oven to 450 degrees.
2. 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.
3. 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.)
4. Brush tops with oil. Bake until golden, 16 to 20 minutes (longer if frozen).
FOOTNOTES
* If 7.5-ounce can is not available, use a larger size, roll circles slightly larger and increase filling proportionally.
* This recipe was originally featured in the USA WEEKEND article BIG bite BIG game on January 30, 2005.
Find this recipe at:
http://allrecipes.com/Recipe/Easy-Picadillo-Empanadas/Detail.aspx
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