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Picadillo Empanadas

(8)

2 reviews

30 min prep time
50 min total time
12 ingredients
10 servings

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

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

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.

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; 27%
Saturated Fat 6g 31% Trans Fat 0g
Cholesterol: 15mg; 4%
Sodium: 330mg; 14%
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;

Carbohydrate Choice

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

Comments + Recipe Twists

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