Prep 45 mins
Cook 15 mins
This is my version of empanadas. I adapted this recipe from a magazine....can't remember which one, it is written on a piece of paper. I find rolling the biscuits takes the most time, but is worth it. Prep time is a guess (I never time myself).
- 3⁄4 lb ground beef
- 1⁄4 lb mild Italian sausage
- 1 large onion, diced
- 1 1⁄2 cups sliced fresh mushrooms
- 1 (8 ounce) can tomato sauce
- 1 1⁄2 tablespoons cajun seasoning
- 1⁄2 cup shredded monterey jack cheese
- 3 (7 1/2 ounce) cans refrigerated biscuits
- 1 large egg, lightly beaten
- vegetable oil, for frying
- Cook ground beef and sausage in a large skillet over medium heat, stirring until mixture crumbles and is no longer pink.
- Drain and set aside, reserving 2 Tbs. of drippings in skillet.
- Saute onion in hot drippings 5 minute or until tender. Add mushrooms and saute for 2 minute.
- Return beef mixture to skillet and stir in tomato sauce and Cajun seasoning.
- Simmer, stirring occasionally, 8 minute or until the liquid has evaporated.
- Cool completely and stir in cheese. Cover and chill while rolling out the biscuits.
- Roll biscuits into 4" circles on a lightly floured surface.
- Spoon 1 Tbs. of beef mixture in center of biscuit, brush edges with egg. Fold edges over, pressing with a fork to seal.
- Place on a baking sheet and cover with a damp towel. They can be chilled for up to 2 hours at this point.
- Pour oil to a depth of 1/2" into a Dutch oven. Fry empanadas in hot oil, in batches for 30 sec on each side or until golden.
- Drain on paper towels. Serve with your favorite toppings (i.e. salsa, sour cream, guacamole, etc.).