Picadillo Empanadas

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

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Servings 10

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( 8 ) Ratings

8 Ratings

5 Stars 16%

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Member Reviews ( 3 )

7170c36a-1894-4d8b-9111-beaddd221993

ingredients 12
Prep Time 30 min
Total Time 50 min

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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Directions

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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GM-Austin

report Posted Jul. 12, 2010 10:55 AM

I absolutely loved this and every week I want to make it again & again. :)

MNgal

report Posted Jan. 24, 2010 3:08 PM

I think pie crust for empanadas skin is not right. I made this one while the filing was ok the crust didn't add up.

GM-Austin

report Posted Jul. 25, 2009 9:19 AM

I Love Love Loved this recipe! I did add a jalapeno, needing some extra spice down here in Texas but I have made this again and will continue to. Even though you make more filling than can fit in the pie crust I will eat it later as a hearty stew, mmmmmm *****