Appetizers · Cooking · Dinner

Buffalo-Style Empanadas

Empanadas originated in Spain and eventually made their way around the world in various forms. The name comes from the verb empanar meaning to wrap in bread. Some countries fill the dough with meat, some with sweet fillings or vegetables. I decided to combine the standard fare of the midwest (BBQ) with the Spanish tradition of empanadas. Mmmmm. Tasty. I know, it’s not really a traditional Mexican food. But for many years I’ve made enchiladas or tacos on Cinco de Mayo and today I wanted a little something different.

I totally took the cheater rout and used pre-made buttermilk biscuits for my bread wrapping and put together a quick filling with ground turkey, onions, green peppers and BBQ sauce. This was a quick and easy dinner that was a perfect departure from our normal Mexican grub. Just a hint of something different is always welcome change…it’s so stinkin’ easy to get in a food rut and make the same stuff over and over. I was thinking, you could easily make a batch of these for a football game or as appetizers at a party. They are all wrapped up, making for perfect finger food.
Buffalo-Style Empanadas
1 lb. lean ground beef (or ground turkey)
1/2 cup chopped onions
1/2 cup chopped green bell pepper
1/3 – 1/2 cup barbeque sauce (depending how saucy you like things)
1 (16.3-oz.) can refrigerated buttermilk biscuits
4 oz. (1 cup) shredded Monterey Jack cheese
1/2 cup sour cream or ranch salad dressing, if desired
1. Heat oven to 375°F. Sautee onions, pepper and meat in large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain. Add barbeque sauce; mix well. Remove skillet from heat.
2. Separate dough into 10 biscuits. Press or roll each to form 6-inch round. Spoon beef mixture evenly onto half of each biscuit round. Top each with a sprinkle of cheese. Fold dough over filling; press edges to seal. Place on ungreased large cookie sheet.
3. Bake at 375°F. for 12 to 17 minutes or until golden brown. Serve with sour cream or ranch for dipping and a mexican salad.

6 thoughts on “Buffalo-Style Empanadas

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s