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Corn Beef Hash Empanadas

Ingredients
1/2 Onion, diced
2 tbsps Best Choice® Unsalted Butter
1 cup Best Choice® Canned Corned Beef Hash
1/4 cup Canned diced green chilies, drained
1, 16 oz can Best Choice® 8 Count Jumbo Buttermilk Biscuits
1/2 cup Best Choice® Shredded Sharp Cheddar Cheese
2 cups Best Choice® Vegetable Cooking Oil

Ingredients
1/2 Onion, diced
2 tbsps Best Choice® Unsalted Butter
1 cup Best Choice® Canned Corned Beef Hash
1/4 cup Canned diced green chilies, drained
1, 16 oz can Best Choice® 8 Count Jumbo Buttermilk Biscuits
1/2 cup Best Choice® Shredded Sharp Cheddar Cheese
2 cups Best Choice® Vegetable Cooking Oil

Directions
Makes 8 Empanadas

1. Wash onion and dice.
2. Add butter and onions to saute pan and cook on medium high heat until moderately tender.
3. Combine corned beef hash, chilies and sauteed onions in a large bowl.
4. Lay biscuits on a flat surface and flatten until they are about 5″ in diameter.
5. Add corned beef hash mixture to the middle of each flattened biscuit while dividing evenly amongst 8 biscuits.
6. Place cheddar cheese on top of mixture on biscuit.
7. Fold biscuit over filling to meet opposite side to form a half-moon. Press edges together with a fork to seal. Repeat with remaining biscuits.
8. Heat vegetable oil in skillet on medium high heat until 350°F. Do not overheat.
9. Using tongs, carefully place pocket in heated oil and fry until golden brown, turning once. Do not splash oil.
10. Remove empanadas from oil with tongs and transfer to a plate covered with paper towels to drain.

Serve with Best Choice® Sour Cream.


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