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Picadillo Empanadas

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Picadillo Empanadas
  • Prep 30 min
  • Total 50 min
  • Ingredients 12
  • Servings 10
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Enjoy flavor-packed beef and veggie turnovers, Mexican style.
Updated Apr 29, 2021

Ingredients

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