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Mini Picadillo Empanadas
Prep 10min
Total30min
Ingredients14
Servings24
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!
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Ingredients
2tablespoons olive oil
1medium onion, diced
1small bell pepper, diced
2garlic cloves, minced
1lb ground beef
2medium tomatoes, seeded and chopped
1teaspoon cumin
1teaspoon oregano
1teaspoon salt
1teaspoon pepper
1/4cup raisins
1/4cup green olives, sliced
1package Pillsbury™ Refrigerated Pie Crusts
1egg, whisked with 1 teaspoon water
Directions
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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.
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To save time, place the frozen pie crust in the fridge overnight.
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No nutrition information available for this recipe
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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!
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