Biscuit Dough Empanadas

Made quick and easy by the use of refrigerated dough, these are just as good if made using homemade biscuit, pie, or white bread dough.

Serves: 8Hands-on: 30 minutesTotal: 45 minutesDifficulty: Medium

Serves: 8


  • 2 Tbsp. olive oil
  • 1 small yellow onion, peeled and chopped
  • 1 tsp. honey
  • 2 Tbsp. grated orange zest
  • 1⁄4 cup orange juice
  • 2 tsp. grated lime zest
  • 2 Tbsp. lime juice
  • 1 tsp. chili powder
  • 2 cups shredded cooked turkey
  • 1 tsp. plus 1⁄8 tsp. kosher salt, divided
  • 1 package (16.3 oz.) refrigerated biscuit dough
  • 1 large egg
  • 1 Tbsp. water
  • 5 cups canola oil


  • Heat oil in a large sauté pan over high heat. Add onions, reduce heat to medium, and cook until tender and golden, about 5 minutes. Add honey, orange and lime zest and juice, chili powder, turkey, and 1 teaspoon salt. Cook, stirring, 5 minutes, until liquids are reduced. Transfer from sauté pan to a baking sheet and set aside to cool.
  • Separate refrigerated dough into 8 sections. Working on a floured surface, press or roll each piece of dough into a disk 1⁄4 inch thick.
  • Whisk egg with remaining salt and a tablespoon of water; brush around the edges of dough circles. Place a tablespoon of cooled turkey filling in the center of each circle, fold dough in half over filling, and seal edges by pinching firmly. Score edges with a fork or crimp decoratively. Place in freezer until firm, about 15 minutes.
  • In a sturdy, high-sided skillet, heat oil over high heat to 375°F. (Test oil’s readiness by sticking in a skewer and watching for sizzling bubbles.) Add two or three empanadas to oil, being careful not to crowd. Cook until golden brown, about 2 minutes per side. Drain on paper towels before serving warm.