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“I use this along with my Easiest Empanada "dough" Ever Easiest Empanada "dough" Ever super yummy. Remember these are for meat empanadas ( dough included)”
READY IN:
30mins
YIELD:
20 empanadas
UNITS:
US

Ingredients Nutrition

Directions

  1. Pick your filling by using the notes in the ( ).
  2. Ensure if there is meat, onion, potato in your filling it is cooked in advance.
  3. Pick up one of your rolled out biscuit empanadas ( see my recipe Easiest Empanada Dough EVER! ).
  4. Ensure all fillings are cooled.
  5. Layer filling onto empanada to equal about 2 tbsp of total filling.
  6. Fold empanada in half.
  7. Crimp edges with a fork.
  8. Either wash in olive oil, butter, or egg wash.
  9. Bake at 400°F for 20 minutes.
  10. OR you may fry till golden brown.
  11. ** chicken pot pie instructions **.
  12. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Still stirring, slowly add the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, salt, and pepper. Remove from heat.
  13. ** pizza instructions **.
  14. Spoon sauce then cheese then 2 pepperoni slices on an empanada.
  15. **vegetarian**.
  16. Spoon each ingredient in very small amounts.
  17. ** for a beef or chicken**.
  18. Cook meat till no longer pink add in onions and peppers till soft then combine all ingredients in a bowl and spoon 2 tbsp of each mixture onto empanada.
  19. ** taco empanada*.
  20. Cook meat till no longer pink add in onions till soft in a bowl combine all ingredients and mix spoon 2 tbsp of mixture onto empanada.

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