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Mini Picadillo Empanadas

  • Prep 25 min
  • Total 50 min
  • Ingredients 7
  • Servings 16

Refrigerated corn biscuits make a conveniently "grand" crust for traditional Spanish foldovers. MORE+ LESS-

Bake-Off® Contest 39, 2000
Rockville, Maryland

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
can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Snack
Calories
140
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
520mg
22%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
4g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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