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Mini Picadillo Empanadas

mini picadillo empanadas Appetizer
Mini Picadillo Empanadas
  • Prep 10 min
  • Total 30 min
  • Ingredients 14
  • Servings 24

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! MORE + LESS -

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

Directions

Hide Images
  • 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.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • 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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