This Beef Empanadas recipe is adapted from Pillsbury…. It’s very simple… but I do have some tips to make it successful…
The recipe calls for Pillsbury Grands! Refrigerated Buttermilk Biscuits. When you roll these into 6 inch rounds… they end up pretty big…. I would say almost sandwich size…. for a party … I would use the refrigerated biscuits (small ones)…. Roll them out to half the size (3 inch) these are… and bake them about 8-10 minutes…. keep an eye on them so the tops don’t burn.
Another tip …. You really need to flour your board and hands if you are rolling these or pressing these into shape…. It’s easier to roll them out with a rolling pin. I actually measured the first one… apparently I am not a good judge of size… I was way off… getting a fairly accurate size will help these to cook properly and prevent the filling from leaking.
The beef can be browned and stored in the fridge until you make these…. You can also make them ahead… be sure they are lightly floured so they don’t stick to the container or waxed paper when you stack them in the container.
These would make a great Saturday night supper with a plate of nachos or maybe potato skins. The Empanadas are quite filling.
You can use any Buffalo wing sauce that you like… we didn’t know what to choose… so we guessed…. and we lucked out with a great sauce…. It’s called “Texas Pete Buffalo Style Chicken Wing Barbecue Sauce”….
Serve these with Bleu Cheese or Ranch Dressing….. yummmmm
One last tip… the recipe was written for ground beef… cooked chicken would go just as well…
Buffalo Style Beef Empanadas Recipe:
All you need:
¾ pound ground beef or cooked chicken, diced
½ cup chopped green onions
1/3 cup purchased Buffalo wing sauce
1 (16.3 oz.) can Pillsbury Grands! Refrigerated Buttermilk Biscuits
1 cup shredded Cheddar – Monterey Jack cheese
½ cup purchased bleu cheese or ranch dressing
All you need to do:
Preheat oven to 375 degrees.
Brown the beef in a skillet over medium high heat until no longer pink, stirring frequently.
Break up the beef into small pieces.
Drain the beef.
Combine in a medium bowl, the browned beef, chopped green onions and Buffalo wing sauce.
On a floured board, roll out each biscuit into 6 inch circles.
Put about 1 to 1 1/2 tablespoons of meat mixture on half of each circle.
Top the meat with about 2 tablespoons of shredded cheese.
Fold the one side of the circle over the side with the filling.
Press the edges firmly to seal.
Bake 12-14 minutes or until golden brown.
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