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Picadillo Empanadas

Enjoy flavor-packed beef and veggie turnovers, Mexican style.

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  • prep time 30 min
  • total time 50 min
  • ingredients 12
  • servings 10
 

Ingredients

2
tablespoons vegetable oil
1/2
cup finely chopped onion
2
cloves garlic, finely chopped
2/3
cup 1/8-inch cubes carrots
1
cup peeled 1/8-inch cubes red potatoes
1/2
lb ground beef
1/2
cup tomato sauce
1/2
teaspoon chicken bouillon granules
2
tablespoons slivered almonds
2 tablespoons pitted chopped green olives, drained
Raisins, if desired
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

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LOCATION

Steps

  • 1 Heat oven to 350°F. In 10-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 2 minutes. Stir in carrots and potatoes. Cook 4 minutes. Stir in beef. Cook until beef is brown; drain. Stir in sauce and bouillon granules. Cook until potatoes are tender and mixture thickens. Stir in almonds, green olives and raisins. Remove from heat; cool slightly.
  • 2 On lightly floured surface, roll pie crusts into two 14-inch circles. Using 4 1/2-inch round cutter, cut 10 circles. Spoon 1 rounded tablespoonful filling onto half of each circle. Moisten edge of each with water. Fold in half; press edge with fork to seal. On ungreased cookie sheet, place 2 inches apart. Poke top of each once with fork to vent steam.
  • 3 Bake about 20 minutes or until light golden brown. Store leftovers loosely covered in refrigerator.
  • 1 Heat oven to 350°F. In 10-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 2 minutes. Stir in carrots and potatoes. Cook 4 minutes. Stir in beef. Cook until beef is brown; drain. Stir in sauce and bouillon granules. Cook until potatoes are tender and mixture thickens. Stir in almonds, green olives and raisins. Remove from heat; cool slightly.
  • 2 On lightly floured surface, roll pie crusts into two 14-inch circles. Using 4 1/2-inch round cutter, cut 10 circles. Spoon 1 rounded tablespoonful filling onto half of each circle. Moisten edge of each with water. Fold in half; press edge with fork to seal. On ungreased cookie sheet, place 2 inches apart. Poke top of each once with fork to vent steam.
  • 3 Bake about 20 minutes or until light golden brown. Store leftovers loosely covered in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Empanada
Calories
300
(
Calories from Fat
160),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
330mg
330%;
Total Carbohydrate
27g
27%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
2%;
Calcium
2%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.