Easy Biscuit Empanadas

This recipe for Easy Biscuit Empanadas is freaking delicious. If you make it and don’t feel the same way, thoughts and prayers my friend.

So this recipe came about during 2020 when I couldn’t find empanada dough and they were out of the frozen ones and this recipe was created during quarantine time so finding flour was very challenging. Looking at you sourdough people!!! So here we are with easy biscuit empanadas.

They are a lot more fluffier then traditional empanadas, but I not mad at it. If your a fan of biscuits you won’t be either. If you can find now empanada dough feel free to use it, the filling is really the star. This recipe makes enough for 10-12. I personally used the left over filling the next day as a hash with eggs and it was fantastic.

Easy Biscuit Empanadas


  • 1 Large potato, peeled, diced into 1/4 inch cubes⁣
  • 1 lb ground beef⁣
  • 2 tbsp olive oil⁣
  • ½ medium onion, finely diced or grated⁣
  • 1 small carrot finely diced or grated⁣
  • 3 cloves of garlic, minced⁣
  • ½ tsp chili powder⁣
  • 1 tsp ground cumin⁣
  • ½ tsp paprika ⁣
  • ½ tsp ground cinnamon (optional)⁣
  • ½ cup peas⁣
  • ½ tsp salt⁣
  • ½ tsp pepper⁣
  • 1 egg for egg wash⁣
  • 1 package of biscuits (8) or 2 rolled up ready-made pie crust cut into circles.⁣


  • Place potatoes into a pot and bring to a boil, let them cook for 2-3 minutes just to soften them a bit. Remove and set aside. Set your oven to whatever degree that you ready made biscuits or pie crust says.⁣
  • ⁣Heat skillet and add olive oil and ground beef. Half way through add half of the spices and mix. Once beef is browned add onion and carrots to soften let that cook for about 4 minutes. Then add garlic and potatoes and peas and the rest of the seasoning for another 3 minutes. Taste to see if you need more seasoning and add additional if needed. Once it is where you like it, take it off the heat. ⁣
  • ⁣If you pick biscuits you will need to stretch them out thin, I did this just with my hands and takes a few minutes per biscuit. For pie crust I would cut 7 inch circles. Once you have your dough set, scoop roughly about 1/3 of a cup of filling on-top of dough closer to one side. Take the other side and fold it over the top and pinch edges all the way around. Once they are done whip your egg and use a brush to glaze the empanadas.
  • Last step is to use a fork and press the edges firmly all around. Because I used biscuits the pressed edges didn’t show well because they get super fluffy. Place on a ungreased baking sheet. If you use pie dough/Goya empanada dough place on parchment paper and bake according to directions.
  • Next day with any extra empanada mix, just fry it up with some eggs!
Empanada Hash

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