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Mini Picadillo Empanadas

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  • Prep 10 min
  • Total 30 min
  • Ingredients 14
  • Servings 24
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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!
by Vianney Rodriguez
Updated May 4, 2021
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  • 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 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 1 egg, whisked with 1 teaspoon water


  • 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.

Nutrition Information

No nutrition information available for this recipe
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