These are, of course, Americanized.
Easy Vegetarian Empanadas
- 1 tin of refrigerated flaky buttermilk biscuits – the large ones (8 biscuits)
- 1 Tblsp oil
- 1/4 cup chopped onions
- 1 Tblsp minced garlic
- 1 can pinto beans, drained and washed (or your favorite bean – black beans, etc.)
- 3 Tblsp tomato sauce or crushed tomatoes
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/2 tsp dried oregano
- 4 green onions, chopped
- Milk (for sealing & brushing) (optional)
Drain the beans from the can in a colander and wash it under running water. Mash the beans with a potato masher or a fork.
In a skillet, saute chopped onions until almost clear. Add minced garlic and continue to saute until garlic aroma is released and onions are clear. Add the mashed beans, crushed tomatoes, chili powder and oregano.
Continue to saute until all ingredients are well combined, about 2 to 3 minutes.
Transfer to a bowl and let cool. Stir in green onions.
Preheat oven to 350F. Grease a large baking sheet.
Remove the biscuits from the container and divide each one in half (that’s why you use the flaky ones, so you can make two without having to cut them).
Now flatten the biscuits out do it is a thin circle.
Place about 1 tablespoon filling into the center of each circle. Brush edges with milk (optional). Fold the circle in half so you have a half-moon shape. Seal edges with a fork.
Place filled turnovers 1 inch apart on the prepared baking sheet, brush tops with milk.
Bake for 10 to 12 minutes or until golden brown. Immediately remove from baking sheet. Cool slightly on a wire rack. Serve warm with salsa.
These can be made ahead and frozen. Prepare per above directions. Let them cool completely on wire racks. Place in an airtight freezer container or freezer bag; freeze for up to 3 months. To reheat, transfer frozen turnovers to an ungreased cookie sheet. Bake, uncovered, at 350 until heated through (up to 10-12 min).