One of my favorite ways to use leftovers or kitchen odds and ends is to wrap them up and make easy empanadas. All you need are items on hand that will make good fillings and a can of refrigerated flakey biscuits and you can have this on your plate for dinner:
When I have about a cup of shredded chicken? Empanadas. When I have all kinds of salad toppings, but no greens? Empanadas. When I have the makings for pizza, but not the ingredients or the time to make pizza dough? Empanadas. When I have items I might put into a soup, but am not feeling in the mood for soup? Empanadas. You get the idea.
These also make great game day munchies or fun food the kids can help make. You can pair them with salad or the like or just make a variety and call that dinner. For this reason, there's usually a can of refrigerated biscuits in my fridge most of the time. Heck, I've been known to make a couple up for lunch and set aside the rest in a plastic container and make "appetizers" with dinner later in the day! Here's to a creative container that transforms odds and ends into one of my family's favorite treats!
- 1 can of refrigerated flakey biscuits
- Assorted fillings:
- Pepperoni, grated cheese, roasted red peppers
- Cubed chicken, buffalo sauce, bleu cheese
- Crumbled bacon, marinated artichokes, feta cheese
- Seasoned taco meat, diced tomatoes, black olives, grated cheese
- The sky's the limit!
On a silicone baking mat, press each of the 8 refrigerated biscuits flat to make an approximately 5" flattened disc of dough. Carefully arrange the fillings of your choice in the center of each disc and fold the disc in half to create a half-moon shape, pinching the edges together to keep the fillings from falling out. Be careful that you do not overfill the empanadas! Place the finished empanadas on a baking sheet that's been covered with the baking mat.
Bake the empanadas for 15-18 minutes in a 375° F preheated oven. Remove from the oven and serve warm.
- Yields: 8 empanadas
- Preparation Time: About 20 minutes