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Mrs. Renfro's Ghost Pepper BBQ Empanadas



  • 3 C all-purpose flour
  • 1 tsp salt
  • 3/4 unsalted butter, cubed
  • 1/2 C milk



  • Preheat oven to 350°


  • Whisk together the flour and salt
  • Place the butter in the container of a food processor
  • Sprinkle flour mixture on top of butter
  • Pulse until the butter is reduced to the size of peas, about 10 seconds
  • Add egg, pulse for about 15 seconds
  • Add milk. Pulse about another 15 seconds or until a nice, smooth dough forms
  • Divide the ball into three pieces. Roll out one ball so that it's about 1/8 of an inch thick
  • Using a 4.5" biscuit cutter, stamp out discs of dough. Repeat with the other three balls of dough
  • Mix the scraps and roll them out to stamp more discs
  • Makes about two dozen discs of dough.


  • In a large skillet, brown meat over medium heat, carefully breaking up big pieces. Drain, place in bowl and set aside
  • In the same skillet, add oil and sauté onion until it's soft and translucent, about five minutes
  • Add potato and sauté until fully cooked, about 20 minutes, stirring frequently so it doesn't stick to the pan
  • Combine meat, potato mixture and peas.
  • Add Mrs. Renfro's BBQ Sauce and stir.


  • Spoon about 1 1/2 T of the meat mixture onto the center of a pastry disc. Brush edge of pastry disc with water. Fold over and press the edges with the tines of a fork. Repeat for remaining pastry discs.
  • Bake at 350° for about 20 minutes or the pastry is golden brown.

Recipe courtesy of Rachel Roszmann

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