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Easiest Empanada "dough" Ever

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“empanadas in under 20 minutes?? YOU BET!!!! this is probably the most ingenious way to get a great taste in half the time!”
READY IN:
25mins
SERVES:
10-20
YIELD:
20 empanadas
UNITS:
US

Ingredients Nutrition

  • 2 (7 1/2 ounce) cans refrigerated buttermilk biscuits (not the layered varieties)
  • flour or cornmeal, for rolling
  • olive oil, for brushing (can also use one egg)

Directions

  1. Adjust oven rack to center.
  2. heat oven to 400 degrees.
  3. or heat deep fryer to 450 degrees.
  4. Separate biscuits onto a flour or cornmeal-coated work surface.
  5. roll dough flat( about a 5-inch circle ), use 2 Tbs. of (desired)filling and leave a 1/2-inch border.
  6. Place on cookie sheets lined with parchment paper.
  7. (At this point, can be frozen up to 2 weeks.)
  8. Brush tops with oil(or egg).
  9. Bake until golden.
  10. 16 to 20 minutes (longer if frozen).
  11. or fry about 2 minutes till golden brown.

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