Empanadas are usually a weekend event for us. We always get
them from our local farmers market and nosh on them while picking up some fresh
produce for the week. They are absolutely delicious! Between the flaky pastry
crust and the variety of fillings you can put inside — there’s really no way to
go wrong.
1 poblano pepper, diced
2 cloves garlic
1 tsp olive oil
1 cup fresh cut corn
1/4 cup chopped red onions
8 oz grated cheddar cheese
1/2 cup salsa
Kosher salt and freshly cracked black pepper to taste
2 16 oz cans refrigerated buttermilk biscuits
1/2 tsp red pepper flakes
1/2 tsp Mexican oregano Related: The Salad To End All Salads
Instructions
1. Preheat oven to 400°F.
2. Heat the olive oil in a skillet over medium heat. Add the poblano and garlic and sauté until the pepper if soft, about 5-6 minutes.
Remove the pepper mixture from the heat and set aside.
3. In a large bowl mix the corn, red onion, cheese, and salsa.
Add the poblano pepper mixture and season with salt and pepper
4. Using a rolling pin, roll the biscuits out so they are in
the shape of a flat circle.
5. Place 1/4 cup of the filling on half of the rolled biscuit,
and fold the dough over the filling to make a half-moon shape. Using your
fingers, a fork, or a crimping tool, pinch the edges together.
6. Repeat the process for the remaining rolled biscuits and
filling, transferring the prepped empanadas to a parchment-lined baking sheet.
Dust the top of the empanadas with red pepper flakes and the Mexican oregano. Bake until golden brown, about
10-12 minutes.