Bisquick Empanada Recipes

With my husband being from the south, he’s more familiar with Empanadas than I, but I still enjoy making them. There are so many varieties and you can fill them with just about anything. The great thing about empanadas is that you can eat them anytime of the day, including breakfast or serve them as a snack.

Empanada Fun Facts

Believed to have originated in Spain

A baked or fried pastry with a filling

Common in the Philippines and Latin America, but served in many other countries

Dough is usually made from flour, but can also made with cornmeal, sweet potatoes and more

Fillings can consist of meat, cheese, vegetables, fruits and spices

Beef Empanadas

These are my husband's favorite, and I usually like to double the recipe to freeze some for a later use.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Servings 4 people

Ingredients

  

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Dough

• 3 cups Bisquick
• 2 tbsp vegetable oil
• ½ cup butter, softened
• 1 cup milk, warm
• 1 egg yolk
• 1 egg, beaten for brushing

Filling

• 1 tbsp vegetable oil
• ½ cup white onion, minced
• ½ cup green onion, chopped
• 1 lb lean ground beef
• 2 tsp cumin
• 2 tsp paprika
• 2 tsp chili powder
• ½ cup green olives, chopped
• salt and pepper to taste

Instructions

 

• In the bowl of a stand mixer, mix three cups of Bisquick and two tablespoons of vegetable oil. Add one half of a cup of softened butter and mix until well blended.
• In a separate bowl, whisk one cup of warm milk and one egg yolk together. Add to the Bisquick mixture and continue mixing until a soft dough forms and pulls away from the sides of the bowl.
• Shape the dough into two equal pieces, wrap with plastic wrap and refrigerate for at least two hours. Prepare the filling.
• Heat a large skillet over medium high heat and add two tablespoons of vegetable oil. Cook one-half cup of white onions for approximately five minutes, or until softened.
• Add one pound of ground beef, two teaspoons of cumin, two teaspoons of paprika and two teaspoons of chili powder. Stir until the beef is thoroughly cooked, drain any excess liquid and allow to cool.
• Stir in one-half cup of green onions and one-half cup of green olives. Season with the salt and pepper.
• Preheat the oven to three hundred and fifty degrees and line two baking sheets with parchment paper.
• Unwrap the dough and slice each section into eight slices.
• Roll each piece into the shape of a circle approximately one-quarter inch thick.
• Spoon a little of the filling into the center of each circle. Fold the pastry over the filling and seal the edges with a fork.
• Place the empanadas on the prepared baking sheets. Brush each one with the beaten egg, and bake for thirty minutes, or until golden brown.
• Serve warm and enjoy.

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Chocolate Caramel Filled Empanadas

Some people will purchase the already made empanada dough from the grocery store, but there’s really nothing quite like the taste of homemade. Besides, this dough recipe is one you won’t be able to find in a store.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Servings 6 people

Ingredients

  

1x2x3x

Dough

• 3 cups Bisquick
• 1 cup cocoa powder
• ½ cup white sugar
• 8 oz butter, cut into cubes
• 2 eggs
• 5 tbsp coffee
• 1 egg, beaten for brushing

Caramel Filling

• 1 cup butter
• 2 cups brown sugar
• 1 cup corn syrup
• 1 can sweet condensed milk
• 2 tbsp whipping cream
• 2 tbsp vanilla
• 2 tsp salt

Instructions

 

• In a mixing bowl, or the bowl of a stand mixer, blend three cups of Bisquick, one cup of cocoa, and one-half cup of white sugar together. Cut in eight ounces of cubed butter until mixture becomes crumbly.
• Add two eggs and five tablespoons of coffee and mix until a dough forms.
• Knead the dough on a lightly Bisquick floured surface, separate into two equal pieces. Shape each piece into a ball, wrap with plastic wrap and refrigerate for one hour. Prepare the caramel filling.
• In a saucepan over medium heat, add one cup of butter, two cups of brown sugar, one cup of corn syrup and one can of sweet condensed milk and bring to a boil.
• Gently stir in two tablespoons of whipping cream and continue to stir until mixture reaches two hundred and thirty-eight degrees. If you don’t have a candy thermometer, simply fill a glass with cold water and drop one-half teaspoon of the caramel into the water. It’s ready when the caramel forms a ball.
• Remove from heat and stir in two teaspoons of vanilla and one teaspoon of salt.
• Preheat the oven to three hundred and fifty degrees and line two baking sheets with parchment paper.
• Use a rolling pin to roll out each piece of dough on a lightly Bisquick floured surface. Roll out into sheets of desired thickness. Use a round cutter to cut out circles for the empanadas.
• Spoon a small amount of the caramel into the center of each circle, fold over and use a fork to seal the edges.
• Place the empanadas onto the parchment lined baking sheets, brush each one with the beaten egg and bake for twenty minutes.
• Serve warm with a scoop of vanilla ice cream if desired, and enjoy!

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Chicken and Vegetable Empanadas

I prefer this recipe over the beef ones, as I enjoy the taste of chicken more.These will have your taste buds dancing with the wonderful taste of spices and jalapeños.

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Prep Time 1 hour hr 10 minutes mins

Cook Time 40 minutes mins

Servings 6 people

Ingredients

  

1x2x3x

Dough

• 4 cups Bisquick
• 1 cup water
• 4 tbsp butter
• 1 egg, beaten with tbsp water for brushing

Filling

• 1 tbsp cooking oil
• ½ cup onion, chopped
• ½ tsp cumin
• 1 tsp paprika
• ½ tsp red pepper flakes
• 2 jalapeño peppers, chopped
• 1 tomato, chopped
• ½ cup carrot, diced small and cooked
• ½ cup zucchini, chopped and cooked
• 2 ½ cups chicken, cooked and cubed
• tomato juice
• salt and pepper to taste

Instructions

 

• Bring one cup of water to a boil. (I use the microwave.) Remove from heat and add four tablespoons of butter. Let stand in a glass mixing bowl until the water becomes room temperature.
• Mix in four cups of Bisquick, one cup at a time until a soft dough forms.
• Shape the dough into a ball and flatten, wrap in plastic wrap and refrigerate for one hour. Prepare the filling.
• In a skillet, over medium high heat, add one tablespoon of cooking oil. Cook one half of a cup of onions until soft. Mix in one-half teaspoon of cumin, one teaspoon of paprika and one-half teaspoon of red pepper flakes. Cook for an additional two minutes.
• Add two chopped jalapeños and one chopped tomato. Cook until the tomato breaks down, creating a sauce.
• Stir in one-half cup of diced cooked carrot, one-half cup of chopped cooked zucchini and two-and-a-half cups of cooked chicken.
• Add tomato juice only if needed for moisture.
• Season with salt and pepper and let cool.
• Preheat the oven to three hundred and fifty degrees and line two baking sheets with parchment paper.
• Roll out the dough on a lightly Bisquick floured surface, and cut into circles using a round dough cutter. There should be enough to make sixteen empanadas.
• Place some of the filling into the center of each circle, fold over and seal around the edges with a fork.
• Place the empanadas on the prepared baking sheets and brush each one with the egg wash. Bake for thirty minutes, or until golden brown. Enjoy!

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Final Thought

I really enjoy cooking for my family. Creating recipes or changing existing ones to suit our needs is a favorite of mine, so I hope you enjoy making and sampling these empanadas as much as I do.