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Picadillo Empanadas

Name: Picadillo Empanadas
Prep time: 30 min
Total time: 50 min
Yield: 10
Cuisine: Mexican
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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

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Prep 30 min
Total 50 min
Ingredients 12
Servings 10

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

By Pillsbury Kitchens

Updated Apr 29, 2021

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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Make With

Pillsbury Pie Crust

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.

Nutrition Information

300 Calories, 17g Total Fat, 7g Protein, 27g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Empanada

Calories: 300

Calories from Fat: 160

Total Fat: 17g; 27%

Saturated Fat: 6g; 31%

Trans Fat: 0g

Cholesterol: 15mg; 4%

Sodium: 330mg; 14%

Potassium: 220mg; 6%

Total Carbohydrate: 27g; 9%

Dietary Fiber: 2g; 8%

Sugars: 2g

Protein: 7g

% Daily Value*:

Vitamin A: 30%; 30%

Vitamin C: 2%; 2%

Calcium: 2%; 2%

Iron: 10%; 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;