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Mini Picadillo Empanadas

  • Prep 10 min
  • Total 30 min
  • Ingredients 14
  • Servings 24

Ingredients

2
tablespoons olive oil
1
medium onion, diced
1
small bell pepper, diced
2
garlic cloves, minced
1
lb ground beef
2
medium tomatoes, seeded and chopped
1
teaspoon cumin
1
teaspoon oregano
1
teaspoon salt
1
teaspoon pepper
1/4
cup raisins
1/4
cup green olives, sliced
1
package Pillsbury™ Refrigerated Pie Crusts
1
egg, whisked with 1 teaspoon water

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

To save time, place the frozen pie crust in the fridge overnight.

These mini empanadas made with pie crusts are stuffed with picadillo (seasoned ground beef) and baked until golden. They make for easy appetizers that are sure to delight your guests. I recommend that you cook the picadillo the day before, assemble the empanadas the day they'll be served, and bake them a few minutes before your guests arrive. Serve warm with salsa and enjoy!

Directions

  • 1 In a large frying pan, heat the olive oil at medium-high heat. Sauté the onion and bell pepper until softened, about 4 minutes. Add garlic and ground beef, breaking the ground beef into pieces and cook until browned and fully cooked, about 5-8 minutes.
  • 2 Reduce heat and add the tomatoes, cumin, oregano, salt, pepper, raisins and olives. Let it simmer for 5 minutes. Taste and adjust seasoning as needed.
  • 3 Remove from heat and let cool completely.
  • 4 Thaw the pie crusts according to the package instructions and roll out on a large cutting board. With a 2-inch cookie cutter or small glass, cut the empanada rounds.
  • 5 Fill each empanada round with picadillo. Fold over and crimp the edges with a fork. Brush with the egg mix and bake for 8-10 minutes or until golden brown.
  • 6 Serve warm.

These mini empanadas made with pie crusts are stuffed with picadillo (seasoned ground beef) and baked until golden. They make for easy appetizers that are sure to delight your guests. I recommend that you cook the picadillo the day before, assemble the empanadas the day they'll be served, and bake them a few minutes before your guests arrive. Serve warm with salsa and enjoy!

Rate and Comment

Vianney Rodriguez Vianney Rodriguez
September 9, 2015

These mini empanadas made with pie crusts are stuffed with picadillo (seasoned ground beef) and baked until golden. They make for easy appetizers that are sure to delight your guests. I recommend that you cook the picadillo the day before, assemble the empanadas the day they'll be served, and bake them a few minutes before your guests arrive. Serve warm with salsa and enjoy!