Easy Picadillo Empanadas Recipe

Name: Easy Picadillo Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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).

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 (7.5 ounce) packages refrigerated buttermilk biscuits (not the layered varieties), Cornmeal for rolling, 2 tablespoons olive oil, 1 medium onion, finely chopped, and more.

Yes, Easy Picadillo Empanadas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Picadillo Empanadas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions