I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Cottage Cheese and Herb Empanadas
...in your mind.
Cottage Cheese and Herb Empanadas

Cottage Cheese and Herb Empanadas

Makes 8


  • 1 ¼ cups cottage cheese
  • ½ teaspoon granulated garlic
  • 1 tablespoon each fresh chopped dill, parsley & green onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 can (8) refrigerator biscuits, the large size
  • 1 egg, beaten


  1. Put the cottage cheese, garlic, herbs, and salt & pepper in a bowl and mix well to combine
  2. Open the can of biscuits, and separate into 8 biscuits
  3. Then separate each biscuit into 2 equal round halves, put each half in between 2 pieces of parchment and flatten them with your hands or a rolling pin into larger, thinner rounds - about 50% bigger larger than the original size
  4. Spoon slightly more than a tablespoon of the mixture onto half of the biscuits, brush the edge of each with some of the beaten egg, then top with another biscuit
  5. Use a fork to seal the edges well, flip over and seal again
  6. Carefully slip into the oil and cook 90 seconds on each side, then place on paper towels to drain briefly
  7. They’ll be hot (but crazy delicious) so be careful when eating