Savoury Empanadas Recipe

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Savoury Empanadas

Karen Turnbough


Relatively labor-intensive, but can be fun to do with the kids or friends.

Originally a recipe card from Meijer, I went hog-wild tinkering with it, until it turned into this! Great as an entree, can also be used as an appetizer. I recommend serving them with a warmed dipping queso, but they're good without as well.

pinch tips: How to Tie a Roast





1 Hr




1 lb
ground beef
small onion, finely chopped
1 1/2 tsp
ground cumin
1 1/2 c
medium salsa
1 can(s)
corn, drained
2 c
shredded mexican blend cheese
2 (12 oz) pkg
refrigerated biscuit dough (10 rolls per pkg)

Directions Step-By-Step

Preheat oven to 400 degrees. In a large skillet combine beef, onions and cumin; cook, stirring, over medium heat until beef is browned; drain fat. Stir in salsa; simmer, uncovered, 7 minutes. Remove from heat; let cool slightly. Stir in cheese.
For each turnover, roll 1 biscuit to a 5-inch diameter. Spoon 2 tbsp of beef mix onto each biscuit. Fold dough in half over filling and pinch the edges to seal. Place turnovers on a baking sheet.
Bake 8-10 minutes or until golden brown. Let cool slightly. Serve warm.
Var. 1: Use 1 1/2 cup drained black beans instead of corn.
Var. 2: Use 2 (12 oz) cans of refried beans instead of meat...just cook onions, then mix in beans and heat through.

About this Recipe

Course/Dish: Beef, Meat Appetizers
Main Ingredient: Bread
Regional Style: Mexican