Dinner Tonight: Easy Italian Empanadas

By Roxana Yawgel
Created December 8, 2016
Easy Italian Empanadas
These dinner-size hand pies are a mashup of Italian and Spanish flavors that everyone will love. MORE+ LESS-

With hot weather upon us, I try to spend as little time as possible in the kitchen. Meals that require just a little bit of prep are always on the menu. These Italian-flavored empanadas fit the bill. I used to be a little intimidated by empanadas. I always had problems with the dough, turning out not as flaky as I wished. 

Thanks to the Flaky Layers Original Biscuits, now I can make empanadas every time I crave them.

Easy Italian Empanadas

In a small skillet add the ground beef and cook over low to medium heat until brown, breaking the meat with a wooden spoon or a spatula.

Ground beef in a skillet on the stove

Add the canned tomatoes—I’m using Muir Glen tomatoes preseasoned with basil and garlic.Then add the additional spices: Italian seasoning, garlic, salt and pepper. Cook for three more minutes.

Browned ground beef, tomatoes, garlic in a skillet on the stove

Remove from the heat and stir in the parmesan. Preheat your oven and line two baking sheets with parchment paper. Set aside. On a slightly floured working area, split each biscuit in half, and with a rolling pin, flatten them into a four-inch disk. Spoon a little filling in the center of each disk and fold over, forming a semi-circle. With a fork or your fingers, seal the edges. Arrange the empanadas on the prepared baking sheets.

Biscuits filled with browned ground beef and tomatoes

Bake in preheated oven for 18-20 minutes or until golden. Remove from the oven and serve warm with your favorite marinara sauce.