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
- 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.