Mini Picadillo Empanadas

Refrigerated corn biscuits make a conveniently "grand" crust for traditional Spanish foldovers.

  • prep time 25 min
  • total time 50 min
  • ingredients 7
  • servings 16

Ingredients

1/2
lb. lean ground beef or turkey
1
cup Old El Paso® Thick 'n Chunky Salsa
2
tablespoons raisins
20
pimiento-stuffed green olives, sliced (about 1/3 cup)
1/2
teaspoon cumin
1/8
teaspoon cinnamon
1
(1 lb. 1.3-oz.) can Pillsbury® Grands!® Refrigerated Golden Corn Biscuits or 1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
  • 1 Heat oven to 350°F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain.
  • 2 Add all remaining ingredients except biscuits. Bring to a boil. Reduce heat to medium; cook 3 to 4 minutes or until most of liquid has evaporated, stirring occasionally. Remove from heat.
  • 3 Separate dough into 8 biscuits. With serrated knife, cut each biscuit in half horizontally to make 16 rounds. Press or roll each to form 4-inch round. Spoon 2 level measuring tablespoons ground beef mixture in center of each round. Fold dough over filling; press edges with fork to seal. Place on ungreased cookie sheets.
  • 4 Bake at 350°F. for 15 to 20 minutes or until golden brown. Cool 5 minutes. Serve warm.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Snack
    Calories
    140
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    520mg
    520%;
    Total Carbohydrate
    15g
    15%
    (Dietary Fiber
    0g
    0%
      Sugars
    4g
    4%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    2%;
    Iron
    6%;
    Exchanges:
    1 Starch; 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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