Easy Mushroom-Goat Cheese Empanadas

By GratefulSea

Ingredients

• 1 (7.5 ounce) package refrigerated buttermilk biscuits (not the layered varieties)
• Cornmeal for rolling
• 1 Tablespoon olive oil
• 1/2 medium onion, finely chopped
• 1 (10 ounce) package white mushrooms, stems trimmed, cut into small dice
• 1/2 (4.5 ounce) can chopped green chilies
• 1 large garlic cloves, minced
• 1 Tablespoon minced fresh cilantro
• Salt and pepper to taste
• 2 ounces goat cheese, crumbled
• Olive oil, for brushing

Preparation

Step 1

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 onto 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 10.