Last year, Empanada Day fell on Holy Wednesday of Holy Week. This year, it’s the Thursday after Easter. On the Church calendar, we are now officially into the Easter Season, also known as Eastertide. In the Church, the Easer Season are the 50 days from Easter Sunday to Pentecost Sunday. Easter Season is celebrated as a single, joyful feast called the Great Lord’s Day.
With all this celebration, I decided to forgo Empanada Day – sort of. What is an Empanada anyway? At its most basic, Empanadas are pastries with savory fillings such as meats and cheeses that are baked or fried. Little savory hand-pie turnovers if you will. Empanada comes from the Galician verb empanar, which translates into embreaded. Something wrapped or coated in bread. So while Hot Pockets aren’t exactly Empanadas, they are “in the spirit” so to speak.
My guys love these little bites of saucy-meaty goodness. They remind me of sweet-smoky Sloppy Joes baked inside biscuits. While messy, I promise kids will gobble them up.
So Happy Empanada Day, sort of.
Barbecue Beef Pockets
1/2 White Onion
1 lb Ground Beef
1-1/4 cup Barbecue Sauce
1 tablespoon Brown Sugar
2 can Biscuit Dough
Flour as needed
Cut onion in half from tip to root. Reserve half for another use. Peel and dice remaining half of the onion. Set aside.
Heat a skillet over medium heat. Break apart the ground beef in the skillet. Add onions and cook until meat is no longer pink, crumbling as it cooks. Drain well.
Return meat mixture to the skillet. Add barbecue sauce and brown sugar. Stir to blend. Cook until bubbling. Remove from heat.
Meanwhile, heat oven to 325 degrees. Line a large rimmed baking sheet with parchment paper. Spray lightly with cooking spray and set aside.
Working with one can of biscuits one at a time, separate the biscuits, dust with flour and roll out to form flattened biscuit to hold the meat filling. Once all the biscuits are rolled out, place about a tablespoon or so of the meat mixture in the center. Fold biscuit over to encase the meat in a pocket. Use a fork dipped in water to crimp the edges closed. Lay turnovers on the prepared baking sheet.
Place in the heated oven to bake for about 12 minutes or until a light golden brown.
Great served with fries or tater tots and frothy mugs of root beer.
Left overs can be warmed in the microwave for lunch the next day if desired.