Empanada time!

When in the "kitchen mode" most of us can replicate, duplicate, remake, remix & remember almost any recipe we are given & give it our own signature spin! This one has truly endless possibilities! I have seen it called Easy Empanadas, Gringo Empanadas, White Girl Empanadas, even Ensenada Empanadas...No matter what you call it, try it & give it your own flavor! I am generally happy about making a Quick & Easy version of anything in the Summer. Less time in the kitchen means more time with family & friends~ Enjoy this recipe & get a little creative!




















Gringo Empanadas~
1/2 lb. lean ground beef** or turkey
1/2 cup Salsa or Rotel Tomatoes.
4 tablespoons celery, saute
20 pimiento-stuffed green olives, sliced (about 1/3 cup)
1/2 teaspoon cumin
1/4 c. onion, saute
1/4 c. Hatch Green chilis, roasted & diced
1/2 c. shredded low fat cheese
1 (1 lb. 1.3-oz.) can Grands Refrigerated Golden Corn Biscuits or 1 Grands Refrigerated Buttermilk Biscuits


DIRECTIONS
1. Heat oven to 350°F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain.
2. Add Tomatoes or Salsa, reduce heat to medium; cook 3 to 4 minutes or until most of liquid has evaporated, stirring occasionally. Remove from heat.
3. Separate dough into 8 biscuits. With serrated knife, cut each biscuit in half horizontally to make 16 rounds. Press or roll (with a rolling pin) each to form 4-inch round. Spoon 2 level measuring tablespoons beef mixture in center of each round, top with ingredients you want with your filling. We used the onion, green chilies, celery & cheese. Use egg wash around the edge of the inside of the dough round. Fold dough over filling; press edges with fork to seal. Brush with egg wash & sprinkle with cheese if desired. Place on ungreased cookie sheets.
4. Bake at 350°F. for 15 to 20 minutes or until golden brown. Cool 5 minutes. Serve warm.
**We used Shredded beef from a slow roasted brisket but there are so many possiblities for Empanada fillings. I love the Rajas con Queso(cheese & peppers)you can stuff your Empanadas with Spinach & Cheese, Peppers, Turkey, Tuna the variety is truly endless. Have fun with it & make it a family dinner project!