Picadillo Empanadas

(8)
2 reviews.
  • 30 min prep time
  • 50 min total time
  • 12 ingredients
  • 10 servings

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

Directions

  1. 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. 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. 3 Bake about 20 minutes or until light golden brown. Store leftovers loosely covered in refrigerator.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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