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“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).”
24 empanadas

Ingredients Nutrition


  1. Cook ground beef and sausage in a large skillet over medium heat, stirring until mixture crumbles and is no longer pink.
  2. Drain and set aside, reserving 2 Tbs. of drippings in skillet.
  3. Saute onion in hot drippings 5 minute or until tender. Add mushrooms and saute for 2 minute.
  4. Return beef mixture to skillet and stir in tomato sauce and Cajun seasoning.
  5. Simmer, stirring occasionally, 8 minute or until the liquid has evaporated.
  6. Cool completely and stir in cheese. Cover and chill while rolling out the biscuits.
  7. Roll biscuits into 4" circles on a lightly floured surface.
  8. Spoon 1 Tbs. of beef mixture in center of biscuit, brush edges with egg. Fold edges over, pressing with a fork to seal.
  9. Place on a baking sheet and cover with a damp towel. They can be chilled for up to 2 hours at this point.
  10. 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.
  11. Drain on paper towels. Serve with your favorite toppings (i.e. salsa, sour cream, guacamole, etc.).

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