These Homemade Vegetarian Empanadas Have A Simple Shortcut

Photo: Courtesy of Crunchy Radish.
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.

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Lately, I’ve been obsessed with all things poblano, so I opted for a vegetarian stuffing made with poblanos, corn, and cheese. But, this recipe lends itself to a lot of different, delicious possibilities. You could easily add some ground beef, chorizo, or pulled chicken into this mix.
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 

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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.

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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.

7. Serve with additional salsa and garnish with cilantro leaves, if desired.       

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