Biscuit Dough Empanadas
Save to My Recipes
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.
Hands-on: 30 minutesTotal: 45 minutes
- 2 Tbsp. olive oil
- 1 small yellow onion, peeled and chopped
- 1 tsp. honey
- 2 Tbsp. grated orange zest
- ¼ cup orange juice
- 2 tsp. grated lime zest
- 2 Tbsp. lime juice
- 1 tsp. chili powder
- 2 cups shredded cooked turkey
- 1 tsp. plus ⅛ 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 ¼" 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.