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Picadillo Empanadas

  • Prep 30 min
  • Total 50 min
  • Ingredients 14
  • Servings 10

Ingredients

2
tablespoons vegetable oil
1/2
cup finely chopped onion
2
cloves garlic, finely chopped
2/3
cup diced (1/8 inch) carrots
1
cup diced (1/8 inch) peeled red potatoes
1/2
lb lean (at least 80%) ground beef
1/2
cup Muir Glen™ organic tomato sauce
1/2
teaspoon chicken bouillon granules
2
tablespoons slivered almonds
2
tablespoons chopped pitted green olives, drained
Raisins, if desired
1
box Pillsbury™ refrigerated pie crust, softened as directed on box
Sliced grape tomatoes, if desired
Fresh Italian (flat-leaf) parsley sprigs, if desired
2007 © and ®/™ of General Mills Muir Glen is a registered trademark of Small Planet Foods, Inc.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Empanada
Calories
270
Calories from Fat
140
% Daily Value
Total Fat
16g
24%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
360mg
15%
Potassium
140mg
4%
Total Carbohydrate
25g
8%
Dietary Fiber
1g
4%
Sugars
1g
Protein
6g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 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; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

The picadillo filling may be made up to two days ahead and kept covered in the refrigerator.

Serve the empanadas with your favorite salsa.

Serve any remaining picadillo filling with rice and/or beans.

If desired, brush empanadas with an egg wash before baking. To make the egg wash, beat 1 egg and 1 tablespoon water until well blended.

For deep-fried empanadas: In deep-fat fryer or heavy 3-quart saucepan, heat 3 inches vegetable oil to 375°F. Fry 2 to 3 empanadas at a time 4 to 7 minutes, turning once, until light golden brown. Drain on paper towels.

Directions

  • 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 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • 2 Stir in tomato sauce and bouillon granules. Cook 2 to 4 minutes or until potatoes are tender and mixture thickens. Stir in almonds, olives and raisins. Remove from heat; set aside to cool slightly.
  • 3 Meanwhile, on lightly floured surface, roll pie crusts into two 14-inch rounds. Using 4 1/2-inch round cutter, cut 10 rounds. Spoon 1 rounded tablespoon filling onto half of each round. Moisten edge of each with water. Fold in half; press edge with fork to seal. Place 2 inches apart on ungreased cookie sheet. Prick top of each once with fork to vent steam.
  • 4 Bake about 20 minutes or until light golden brown. Garnish with grape tomatoes and parsley. Store remaining empanadas loosely covered in refrigerator.

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