Go deep this Super Bowl Sunday: Serve empanadas. These turnovers are perfect 'finger food' -- no knife and fork required. And because the recipes use refrigerated biscuit dough, it's an easy score. All you have to do is make the fillings.
INGREDIENTS (for 2 servings):
- 2 (7.5 ounce) packages refrigerated buttermilk biscuits (not the layered varieties)
- Cornmeal for rolling
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 (10 ounce) packages white mushrooms, stems trimmed, cut into small dice
- 1 (4.5 ounce) can chopped green chilies
- 2 large garlic cloves, minced
- 2 tablespoons minced fresh cilantro
- Salt and pepper to taste
- 4 ounces goat cheese, crumbled
- Olive oil, for brushing
Adjust oven rack to center; heat oven to 450 degrees.
Heat oil in a 12-inch skillet over medium-high heat. Saute onion until golden, 2 to 3 minutes. Add mushrooms, stirring until moisture evaporates, about 5 minutes. Stir in chilies, garlic, cilantro, salt and pepper. Cook 2 minutes longer. Transfer to a medium bowl; stir in goat cheese until cheese melts. Cool to room temperature.
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.)
Brush tops with oil. Bake until golden, 16 to 20 minutes (longer if frozen). Makes 20.
If 7.5-ounce can is not available, use a larger size, roll circles slightly larger and increase filling proportionally.
This recipe was originally featured in the USA WEEKEND article BIG bite BIG game on January 30, 2005.
Find the Perfect Recipe from Pam Anderson.Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.