easy mushroom-goat cheese empanadas
Ingredients
- Servings: 20
- 2 (7.5 ounce) packages refrigerated buttermilk biscuits (not the layered varieties)
- cornmeal for rolling
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 (10 ounce) packages white mushrooms, stems trimmed, cut into small dice
- 1 (4.5 ounce) can chopped green chilies
- 2 large garlic cloves, minced
- 2 tablespoons minced fresh cilantro
- salt and pepper to taste
- 4 ounces goat cheese, crumbled
- olive oil, for brushing
Recipe
- adjust oven rack to center; heat oven to 450 degrees.
- heat oil in a 12-inch skillet over medium-high heat. saute onion until golden, 2 to 3 minutes. add mushrooms, stirring until moisture evaporates, about 5 minutes. stir in chilies, garlic, cilantro, salt and pepper. cook 2 minutes longer. transfer to a medium bowl; stir in goat cheese until cheese melts. cool to room temperature.
- separate biscuits a cornmeal-coated work surface. sprinkle with cornmeal as necessary, and roll each one into a 5 inch circle. fill each one, using a scant 2 tbs. filling and leaving a 1/2-inch border. place on cookie sheets lined with parchment paper. (at this point, can be frozen up to 2 weeks.)
- brush tops with oil. bake until golden, 16 to 20 minutes (longer if frozen). makes 20.
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