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