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Picadillo Empanadas

picadillo empanadas Entree
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

Directions

Hide Images
  • 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.

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.

Nutrition Information

Nutrition Facts

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.
  • 2007 © and ®/™ of General Mills
  • Muir Glen is a registered trademark of Small Planet Foods, Inc.

© 2018 ®/TM General Mills All Rights Reserved

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