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

8 Ratings

2 Reviews

0 Questions

Prep 30 min
Total 50 min
Ingredients 12
Servings 10

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

By Pillsbury Kitchens

Updated April 29, 2021

Make With

Pillsbury Pie Crust

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

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 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;