easy mushroom-goat cheese empanadas

Ingredients

• Servings: 20
• 2 (7.5 ounce) packages refrigerated buttermilk biscuits (not the layered varieties)
• cornmeal for rolling
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 (10 ounce) packages mushrooms, stems trimmed, cut into small dice
• 1 (4.5 ounce) can chopped green chilies
• 2 large garlic cloves, minced
• 2 tablespoons minced fresh cilantro
• salt and pepper to taste
• 4 ounces goat cheese, crumbled
• olive oil, for brushing

Recipe

• 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 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 20.