Small Bites

Biscuit Beef Empanadas

Biscuit Beef Empanadas

Biscuit Beef Empanadas are a soft, pillow-like version of regular empanadas.  Using buttermilk milk biscuits as the base, instead of a crunchy pie crust or pastry wrappers, creates these mouthwatering appetizers or small bites.  For a healthier recipe, switch out the ground beef for ground turkey.  Biscuit beef empanadas are a perfect party platter or appetizer.  They are bite size, finger food that will  have you coming back for more!

Since these are home-made biscuit beef empanadas, you will have to do get your hands dirty, flattening the dough and creating little oval shapes.  Also, a great activity to do with kids 🙂 Each empanada comes out different and imperfectly perfect.

These biscuit beef empanadas yields 16 empanadas, about 2 per person.  You could also make 32 mini empanadas, by breaking each biscuit into quarters if you were serving a big group of people.  There are 8 biscuits in a package, each biscuit divided into 4 equal pieces, makes 32 mini empanadas.  Follow along to make these heavenly biscuit beef empanadas.

*This post was made possible by a sponsorship from Amazon. But, all opinions and reviews are my own and this product/service wouldn’t be featured if I didn’t think it could help you.beef empanadas

Ingredients:

  • 1 (16oz) package jumbo buttermilk biscuits
  • 1/4 lb ground beef
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup black beans, drained and rinsed
  • 1/4 tsp cayenne pepper
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 cup yellow onion (about 1/3 of a large onion), chopped
  • 1 clove garlic, minced
  • 1 tbsp ketchup
  • 1/4 cup salsa
  • 1/2 tsp oregano
  • 1/4 tsp salt
  • 1/4 tsp black ground pepper
  • 1 egg
  • 1 tbsp water

Directions:

Start by cooking the ground beef in a skillet and discarding grease.  Once the ground beef is browned, add bell peppers, black beans, cayenne pepper, chili powder, cumin, onion, garlic, ketchup, salsa, oregano, salt, and pepper.  Cook and stir for a few minutes until everything is thoroughly mixed and the peppers and onions begin to soften.  Turn stove off and set mixture aside.

Next, divide the eight biscuits in half, leaving a total of 16 pieces.  On a cutting board, start to roll a biscuit piece into an oval shape, spoon out about 1/2 to 1 tbsp beef mixture onto the oval and fold over and completely seal the edges together.  I used a little bit of flour to help roll the dough out and prevent it from sticking to my cutting board.  Then take a fork and press all along the edges.  Place onto a lightly greased baking sheet.  Repeat fifteen more times, until you’ve used all the biscuit pieces.  You may have some beef mixture leftover.

Lastly, whisk one egg and one tablespoon of water in a bowl and lather on the top of the empanadas.

Bake at 375F for 15-17 minutes, or until golden brown.

beef empanadas

beef empanadas

Biscuit Beef Empanadas

These Biscuit Beef Empanadas are a spin-off version of regular empanadas, in that they are soft and will just melt in your mouth.  So delicious and perfect bite-size pieces perfect for your next party or appetizer!

Course Appetizer, Side Dish, Snack
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8

Ingredients

  • 1 16 0z package jumbo buttermilk biscuits
  • 1/4 lb ground beef
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup black beans, drained and rinsed
  • 1/4 tsp cayenne pepper
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 cup yellow onion, chopped
  • 1 clove garlic, minced
  • 1 tbsp ketchup
  • 1/4 cup salsa
  • 1/2 tsp oregano
  • 1/4 tsp salt
  • 1/4 tsp black ground pepper
  • 1 egg
  • 1 tbsp water

Instructions

  1. In a skillet, cook ground beef and discard grease. Once browned, add bell peppers, black beans, cayenne pepper, chili powder, cumin, onion, garlic, ketchup, salsa, oregano, salt, and pepper. Cook and stir 3-4 minutes. Set mixture aside. 

  2. Divide the eight biscuits in half, leaving sixteen pieces. One by one, roll each dough piece into an oval shape, spoon out 1/2 - 1 tbsp beef mixture, fold over, and completely seal the edges together.  Use a fork to press all along the edges. Repeat fifteen more times until dough runs out. Place empanadas on a lightly greased baking sheet.

  3. Whisk the egg and water together. Lather the top of the empanadas with the egg and water mixture.  

  4. Bake at 375F for 15-17 minutes, or until golden brown. 

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