FOOD NEWS
The Secret To Effortless Empanadas Is Canned Biscuits
BY STEPHANIE FRIEDMAN
To save yourself the time and effort that comes with making empanada dough from scratch, use canned biscuits as a shortcut for quicker and easier empanada crusts.
Start with refrigerated canned biscuit dough and roll out each biscuit into 6-inch circles before spooning a small amount of filling into each circle.
Fold each empanada in half, seal the edges, and add a vent hole to prevent any explosions. Then bake for 10 to 14 minutes at 375 degrees Fahrenheit until golden brown on top.
You can also make miniature versions by cutting each biscuit in half before rolling them out. Then stuff, seal, and bake for 15 to 20 minutes at 350 degrees Fahrenheit.